225g British lambs liver, sliced thinly
1 medium onion, sliced thinly
110g open-capped chestnut mushrooms or Portobello mushrooms, sliced through the stalks
200ml carton crème fraîche
75ml dry white wine
1 tbsp vegetable oil
1 tbsp butter
salt and freshly ground black pepper
freshly grated nutmeg

Using a large frying pan, heat the vegetable oil; allow it to get smoking hot :).

Add the onion, but immediately turning the heat down, and stir for at least five minutes or until the onion is soft and translucent.

Add half of the butter; when it starts to break down and sizzle add the sliced mushrooms. Cook for five minutes until soft and golden all over.

With a slotted spoon or ladle, remove and transfer the onions and mushrooms to a plate. Set aside but cover to keep warm.

Add the rest of the butter to the frying pan and when it is melted and is foaming turn the heat up to high and add the strips of the liver. Cook these very briefly – about one or two minutes – tossing them around (overcooking liver will make them dry and chewy), then add the wine and let it bubble a little before returning the onions and mushrooms to the pan.

Season with salt and ground black pepper and add the crème fraîche and a generous grating of nutmeg.

Stir everything around to blend in the creme fraiche evenly.

Do not wait, serve immediately with freshly boiled rice and/or green salad.