Ingredients

• 300g calf's liver, thickly sliced
• 2 tablespoons finely chopped parsley
• 2 cloves garlic, peeled and crushed
• 3 large pieces lamb's caul (caul fat)
• Salt and freshly ground black pepper, to taste
• Sunflower oil, for frying
• Lemon wedges, for serving

Instructions

• Slice the liver into pieces approximately 10 x 5 cm.
• In a small bowl, combine the crushed garlic, salt, pepper, and parsley. Spoon a thin line of this mixture down the center of each liver slice.
• Place the caul in a bowl of warm water to make it pliable. Cut large pieces from the caul and gently stretch each one to prevent tearing.
• Roll up each slice of liver. Neatly wrap each liver roll in a piece of caul to form a short cigar shape. Secure with a toothpick and store in the refrigerator until ready to cook.
• Cook the parcels gently but briefly until light golden, using your preferred method: pan-fry in a frying pan, grill over charcoal, or roast in the oven.
• Remove and discard the toothpicks. Slice each parcel thinly, sprinkle with fresh lemon juice, and serve immediately.