Iscas

The bargain of the week has to be lambs liver in Tesco which is currently selling at £1 a pack. I'd been vaguely thinking in terms of cooking it with mash and onion gravy but my husband offered to make one of his specialities, a Portuguese dish called Iscas.

I can never pin him down to quantities but basically it involves coating the liver with flour flavoured with dried rosemary and sage, frying it lightly then deglazing the pan with port (no, not particularly frugal unless you have some, which we do), vinegar and squeezing in a good dollop of tomato paste. Oh, and 2 or 3 sliced up cloves of garlic are cooked in the oil first. We usually have it with spinach or broccoli then feel very virtuous and smug about the amount of iron we've taken on. Conveniently forgetting the port which will probably give us gout.

There are other rather more precise versions online of which this one from Cookipedia looks about the best.

Do you eat liver and if so, what's your favourite way of cooking it?