Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: melt 3 tablespoons butter saute onion and garlic dash a little allspice and cinnamon on liver let marinade add rest of spices to onion add chili let sweat wash rice drain add to onion stir so all gets coated add salt and pepper add water bring to a boil. cover simmer 15 minutes in saute pan add butter then liver brown them remove. then saute peas and spinach add to rice when wilted saute pine nuts add to rice add herbs and cover for 5 minutes plate top with liver.

Target recipe: bring cream to simmering point. puree all other ingredients. slowly pour in the cream, and pass through a fine chinois or sieve. cook in a bain marie, in a suitable container, greased and cling filmed, for 35 - 40 minutes at 1800c or 3500f or gas mark 4. chill, keeping tightly wrapped, to avoid oxidisation. cut only as necessary, using a hot wet thin bladed sharp knife, to get a clear cut edge. re wrap immediately after cutting. serve with washed mixed leaves and melba toast - this is a tasty starter for the festive season, and can be made a couple of days in advance if it is wrapped well.