250g/½lb lamb's or calf's liver (sliced)
60 g/2 oz white flour
A handful of fresh coriander
Olive oil
Salt

Puree the coriander leaves in a blender with 2 tablespoons of olive oil and a pinch of salt until you have a smooth paste.

Pour two tablespoons of olive oil into a frying pan. Roll the slices of liver in the flour and fry over a high heat for 2 minutes on each side.

Serve each slice of liver with a spoonful of the coriander puree.