Cameron's at Birkacre, Chorley - Christopher Cameron - Liver & Crisp Pancetta

Cameron's at Birkacre chef, Christopher Cameron, shows us his Liver & Crisp Pancetta recipe.

Liver & Crisp Pancetta

INGREDIENTS (per serving)190g lamb’s liver2 slices of home pancetta4 new potatoeshand full of spinach� clove garlic confit1 shallotsplash of cr�me fraiche1 egg white1 carrotdash of olive oilsprig of thymered wine reductionlandcress

METHOD:1. Boil potatoes until tender2. Crush with olive oil3. Pan fry lamb’s liver with seasoning for 2 - 4 minutes each side taking into account whether it is rare, medium or well done and rest4. Roast pancetta until crisp5. Roast baton carrots for approximately 1 hour6. Reduce red wine in a pan, add thyme and garlic - reduce by 1/3 7. Blend spinach, garlic and shallot then fold in whisked egg white to make the puree

TO PLATE:Set crushed new potatoes formed in a small ring in the centre of the plate.Place liver on top of potatoAngle crisp pancetta on top of liverPlace baton carrots on plateDrizzle red wine reduction around outside of liver and bacon Pipe spinach puree adjacent to the liver.Garnish with fresh landcress and serve.