Peppered liver with a sweet potato mash recipe

Boil the sweet potatoes in a pan of lightly salted water for 15 minutes, until tender. Drain, mash with the honey, season and keep warm.

Meanwhile, put the shallots in a large frying pan with 200ml water and boil until the water evaporates. Add ½ tablespoon of oil and fry the shallots, stirring, until caramelised.

Add the garlic and Guinness and boil until the liquid is reduced to 3-4 tablespoons. Stir in 1 tablespoon of flour, then gradually stir in the stock and sugar and simmer for 2 minutes. Add the vinegar and Worcestershire sauce (if using) and season to taste.

Mix the pepper with the rest of the flour and use to coat the liver. Put the remaining oil in a non-stick frying pan and fry the liver for 1-2 minutes each side, until pink. Serve with the mash, sauce and cooked spinach.