Albanian clay-pot baked liver with curd cheese (Tavë dheu)

1. Trim the liver of membranes and veins and cut it into 2 cm cubes.

2. Heat half the butter in a frying pan and sear the liver over high heat for 2-3 minutes all over (it should still be pink inside), then lift it out.

3. In the same pan, soften the pepper strips in the remaining butter, add the crushed garlic and diced tomatoes, cook for 5 minutes, then sprinkle over the flour and stir for 1 minute.

4. Take off the heat, stir in the liver, the hot paprika and the pepper, then spread it into a clay dish or small ovenproof dish.

5. Mix the curd cheese with the eggs and salt, spread it over the liver and bake in an oven preheated to 200 °C for 20-25 minutes until golden on top.

6. Serve hot in the dish with fresh bread and salad.

Tip: Tavë dheu (clay dish) is a Tirana speciality, originally made with lamb's or calf's liver and a salty curd cheese called gjizë; for a saltier taste, mix a little crumbled feta into the curd cheese. Salt the liver only at the end, as salt makes it tough.