A nod to the rather oft-forgotten pig's liver, this was in fact a real fridge-raid occurrence of accompanying ingredients, but all of which make flavour-profiling sense. Another sort of happy accident of a dish that the domestic scavenger approach can provide.

The wonderful folk of LAM (@lam.food.fibre) notified me of some pig offal available, and naturally I sought to indulge! The pig's liver is of a generous scale, and really does need to be used and appreciated in as fresh a state as possible. It's an almost sweet scent in raw form, and very silky to touch.

Here, I portioned a good 'steak'-sized wedge, and proceeded to treat it as just that. A few minutes on pan-fried on all sides to achieve a good crust. Then left to rest with tin foil to encase it, for at least 3 minutes.

Ahead of cooking the liver, I had gently sweated down a leek with lemon zest, the squeeze of the juice, half a garlic clove crushed and diced, and a sprinkle of salt. As these cool and continue to become soft and silken, the liver can be cooked.

To assemble the dish, I combined the sauerkraut (home-made by a dear friend) with the lukewarm leeks, sliced the rested and blushing pink-in-the-middle pork liver and laid it 'staggered' atop the veg. A sprinkle of pomegranate seeds to follow adds fruitiness (apt for pork) and sharpness, as well as textural contrast against the crust and soft meatiness of the liver.

There are some subtle contrasts in temperature, colour, and more boldly flavour and texture. It's a really rather simple and satisfying starter, and so easily pretty on the plate. It also re-introduced pork offal more widely as something to be appreciated, and cost-wise as a meal, really was pennies' worth for such an expense and expanse of results, not to mention incredibly healthy and fresh.