If your stomach turns at the thought of liver, it might be time to change your attitude towards this school dinner classic. Liver contains the highest concentration of Biotin, a complex B vitamin that assists with hair and nail growth. If your stomach turns at the thought of liver, it might be time to change your attitude towards this school dinner classic. Liver contains the highest concentration of Biotin, a complex B vitamin that assists with hair and nail growth.
This delicious recipe also includes carrots, which are rich in Vitamin A for hair and scalp health – a deficiency in Vitamin A can even lead to hair loss. Vitamin A also supports the production of sebum (the natural oils found in the scalp and skin), which in turn can lead to faster hair growth – so carrots are a nutritious way to boost hair’s health (and the perfect healthy snack!).
Finally, the side serving of Kale (or any other dark green leafy veg) provides iron, an essential nutrient to keep hair growing thick and healthy.
This recipe serves 4. Each serving provides Vitamins A, B2, B6, B12 and C, folate, copper, iron, phosphorus, zinc * B1, niacin * potassium and selenium.
- 675 g (1½ lb) potatoes, peeled and thinly sliced
- 2 tbsp coconut oil
- 400 g (14 oz) lamb’s liver, sliced
- 2 back bacon rashers, de-rinded and finely chopped
- 2 onions, finely chopped
- 200 g swede, diced
- 200 g carrots, diced
- 2 tbsp plain flour
- 450 ml (15 fl oz) lamb or chicken stock, preferably home-made
- 1 tbsp chopped fresh sage or ½ tsp dried sage
- 3 tsp wholegrain mustard
- 15 g (½ oz) butter
- salt and pepper
Preheat the oven to 190ºC or gas mark. Place the potatoes in a large saucepan and pour in boiling water to cover them. Bring them back to the boil, then cook for 4–5 minutes or until they are just tender. Drain well but gently so they do not break.
While the potatoes are cooking, heat the oil in a non-stick frying pan and brown the liver slices on both sides for about 1 minute. Transfer the liver to a casserole dish then add the bacon, onions, swede and carrots to the frying pan and cook for 10 minutes until golden. Sprinkle the flour over the vegetables and stir it in, then stir in the stock. Add the sage, 2 tsp of the mustard and seasoning to taste. Bring to the boil, stirring. Pour the bacon and vegetable mixture over the liver. Arrange the potato slices on top, overlapping them neatly and covering the vegetables and liver completely.
Melt the butter in a small saucepan over a gentle heat and stir in the remaining 1 tsp of mustard. Brush the mustard butter over the potatoes and season lightly. Cook in the oven for 45 minutes or until the potatoes are browned and tender. Serve with kale or any other dark green leafy veg.