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Frit mallorquí

Frit is the hearty dish of Mallorcan country festivals and pig-killing days, and the version made at Easter uses young lamb: diced meat and liver fried with tiny cubes of potato, red pepper, spring onion and wild fennel, all in one big pan. Bars in Inca and Sóller serve it as a tapa on market mornings. This recipe uses lamb shoulder and lamb's liver; the pork version, frit de porc, follows the same method. Chef's tip: fry the potatoes, peppers and meat separately and combine them at the end, or the potatoes stew and lose their crisp edges.

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