Easy recipe Lambs’ liver and sweetbread with pickled spring onions and samphire

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seventy-fiveg/threeoz plain, flour (Recipes by ingridients flour) seasoned with salt and freshly ground black peppersix hundredg/onelb fiveoz lambs’ liverabout fiftyg/about twooz butterabout two tbsp olive oileight lamb sweetbreadsone hundred and fiftyml/fivefl oz white wine vinegarabout two hundredg/about sevenoz caster sugarthree tbsp mustard (Recipes by ingridients mustard) seedsabout two bunches spring onionsone hundred and fiftyg/fiveoz samphiretwo hundred and fiftyg/about nineoz Jersey Royal potatoesabout two sprigs fresh mintone bunch fresh dill. Lambs’ liver and sweetbread with pickled spring onions and samphire. Lambs’ liver is great value and tasty too. Try it in this simple recipe served with Jersey Royals..