Think you don’t like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients
Total time35 mins
Serves 2
1½ tbsp groundnut oil225g lamb’s liver, cut into strips1 leek, diagonally sliced1 red pepper, seeded and cut into rough squares1 red chilli, seeded and finely chopped1 tsp dried oregano1 garlic clove, crushed100g spring greens, thinly slicedgrated zest of 1 orange and 2 tbsp juice2 tbsp medium dry sherry
STEP 1Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown – don’t cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.STEP 2Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.STEP 3Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.
