Chicken Livers, Lebanese style

This is potentially one of my favourite things in the universe.

Half a pack of chicken livers (200g)
1-2 cloves of garlic, finely sliced
About a teaspoon of ground cinnamon
A glug of pomegranate molasses
A sprig of mint leaves, chopped
Potentially, lavash or pitta to serve.

First, rinse the livers, pat dry and trim any manky white bobbly bits off, cutting the livers in half if needs be (they should all be roughly the same size).

Heat a tiny bit of oil in a frying pan until pretty hot then add the livers, with a little space between. Leave them to their own devices for about 3 mins. Sprinkle some cinnamon (about half) over them and add the garlic then turn the livers.  They should have a slight crust around the edges. Add a glug of pomegranate molasses (enough to coat the livers), the rest of the cinnamon and cook for c. 3 mins. The livers should be cooked but still a little pink inside.

Put them on a plate and sprinkle the mint over.

Amazeballs.

Greens & Tahini

Green vegetables are super cheap and super good for you. But they can be a bit boring if you have them as a side veg just boiled or steamed. This way makes them the main event and completely changes their taste. You can make this as an emergency lunch on its own or as a side dish for grilled meat, fish or whatever.

As much green veg as you want (broccoli, green beans, spring greens, or even mix in cauliflower)

Sauce for 1 portion (make more for more people):

1 tablespoon of tahina

1 clove of garlic, grated

1 teaspoon of dried mint

Juice of a lemon (or about a tablespoon of lemon dressing)

A drizzle of pomegranate molasses if you have some but it's not vital at all.

First put the veg on to steam or boil, being careful not to over cook.

To make the sauce, mix all the ingredients together I a small bowl with a fork.  Then set the cold tap to a drizzle and gradually add water whilst mixing.  It will get very stiff and then gradually loosen.  Keep going until you have a sauce that's a bit like yoghurt thickness.

Drain the veg and pour over the sauce. Eat your greens!