Lamb’s livers in pomegranate glaze with braised buckwheat

Method

1. For the buckwheat, heat the oil in a medium saucepan over a medium heat. Add the shallots, garlic, celery, carrot, thyme and a pinch of salt, then cook, stirring, for 10 minutes or until soft and aromatic. Add the buckwheat and 400ml stock. Season and cook over a low heat for 20 minutes or until all the stock has been absorbed and the buckwheat is tender. Add a little extra stock if it looks too dry.
2. When the buckwheat is almost cooked, heat the vegetable oil in 
a heavy-based frying pan over a medium-high heat until hot. Add the livers and butter, then cook for 
1 minute on each side or until browned, tilting the pan and using 
a spoon to baste the livers with the butter as they cook. If you like your livers a little more well done, cook for another 1-2 minutes on each side, depending on their thickness.
3. Put the livers on a plate (don’t clean the pan). Add the pomegranate juice and molasses to the pan and cook over a medium heat, stirring, for 
1 minute or until the mixture has the consistency of a loose glaze – don’t over-reduce. Season with a little salt and a good grinding of black pepper.
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4. Divide the buckwheat and liver between two bowls and drizzle with the glaze to serve.