Idle State

As a child, I couldn't stand the Lamb's Fry. Mum used it to feed us on fairly regular basis. We kids, with our skyrocketing iron levels, used to say complain that we were having Leather for dinner. Time, and maturing taste buds, meant that the liver became more palatable - and eventually desirable. (Mum also tried to feed us brains in white sauce too - but that was stretching things a bit to far with me at the time...)

It was all very easy while Mum was with me showing me how to do it. She has a deft and experienced hand at preparing the liver. Today, however, I've cooked it for the second time. All very slow and tedious preparing the liver - and the kitchen at one point would have made Lechter proud - but the results were pretty good - even if I say so myself.

My Lebanese flatmate devoured his plate (after arriving home and saying that he wasn't hungry) and even went back for a second helping: so I must have done something right. I did have to prepare the Lamb's Fry sans bacon to cater for the Muslim contingent of the household. The back of my mind is telling me something that the taste is almost, but not exactly, complete - but tasty nonetheless.

So, at the risk of sounding smug, if you came here looking for a recipe - sorry - not today. Happy to pass on requests to my Mum, though, who may or may not reveal the secrets of her Lamb's Fry success.

As well as having a contented full stomach, I have to admit to being a little proud of Australia and it's very tender lamb exports.

Very satisfactory, all round.