Handling liver top tip - give it ten minutes cooking in the sauce straight from the pack with no handling and then whip it out and shred it with a knife and fork, removing any stringy bits, and chuck it back in. A lot less aggravation and washing up than trying to handle it raw.
400g lambs liver
1 pack tomato passata (sieved tomatos, comes in a little tetrapack brick)
4-5 cloves garlic
15g mixed herbs
3/4 pint water
Simmer 40 minutes. The onions really thicken things, so probably need more water.
Souring it up with 250g natural yoghurt right at the end optional.
My dad bought a whole, fresh pigs kidney a few years back and it absolutely stank out the kitchen it was revolting and made me want to throw up everytime I passed the fridge. Ever since then I've stayed away from offal, venturing only as far as a steak and kidney pieon occasion.
When I was a boy (a long long time ago) my grandfather used to have a lambs kidney 6 mornings of the week with his eggs, tea and toast. On Fridays he had cod tongues and cheeks sauted with his eggs. I used to love the kidney he would give me when I was visiting. Haven't had one in years.
Tongues and cheeks sauted in butter tasted a bit like scallops (not sure of UK term, French say coquille). Also good. Non of this stuff is low in cholesterol though and grandpa dropped dead of a coronary at 88 when in otherwise good health.