For those fans of liver out there. Here's a variation for you. Quite literally spice your Lambs liver with a little Turmeric, coconut oil, Garam Masala, chilli flakes and garlic. Long marinade is not essential on this dish. 10 to 15 minutes  and it's ready to go. That gives you enough time to dig out your favourite mixed curry spice and fry up those left over potatoes and vegetables together. You know...the ones you've got in the fridge that you told yourself you'd use up for something. Get'em in a pan with a little more oil or butter or even some ghee if you fancy it.
Cook your lamb. Just how you'd normally have it. Pink or cremated. It's your choice.

Enjoy

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This month I have taken inspiration from my instagram feed. The onset of springtime makes for lighter dishes, potential for al fresco dining and longer evenings.
Affectionately know as Whore's/Tarts/Sluts pasta sauce. This is a simple classic with its origins unknown. Several stories surround this dish but none confirmed. Always a great dinner party conversation starter, if not, a finisher:-)  
This sauce is very simple and very flexible. A real entry level sauce which can be leant to fish, meat, pasta or Gnocchi.

https://instagram.com/knifeofbrian/

The Recipe.

• olive oil
• 1 onion (finely chopped)
• 2 cloves garlic  thinly sliced like in Goodfellas movie
• 4 anchovy fillets (the nice ones, not the dark brown salty ones)
• 1 small red chilli (finely chopped or a little dried chillies )
• 2 teaspoons capers (rinsed and drained)
• a handful of black olives (pitted and sliced)
• 2 tins of chopped tomatoes 
• salt
• black pepper (freshly ground)
• fresh parsley or/and Basil. Alternatively a light sprinkling of dried oregano

Start with the extra virgin olive oil in a good thick based pan. Added the sliced garlic. Once you start to get that beautiful smell of the garlic filling the kitchen, add the onion, chilli and capers. Allow to sweat. Next drop in the chopped tomatoes and bring to a simmer .
Now add the desired amount of Olives and Anchovies. If you are not a fan of the anchovy go with a splash of Lea & Perrins Worcestershire sauce (a cheeky cheat).
Before serving add a generous sprinkling of herbs and a drizzle of extra virgin olive oil. 
Mix with cooked pasta or Gnocchi.

Enjoy. Let me know how you get on if you try this recipe.

Alternative Links:

http://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/25/how-to-cook-perfect-pasta-puttanesca-recipe

http://www.nigella.com/recipes/view/sugo-puttanesca-prostitutes-sauce-908



Thanks,
 Brian.
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Coming soon....(January 2017)Recipes and cookery tips from my home kitchen. For now, check out this video I put together a while back. It's far from perfect, but its just content for now.