Peppered Liver Deluxe

(SERVES 4)

• 15 ml/1 tbsp plain (all-purpose) flour
• 30 ml/2 tbsp multi-coloured peppercorns, coarsely crushed
• 225 g/8 oz lambs` liver, very thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 15 ml/1 tbsp lemon juice
• 1 small onion, grated
• 30 ml/2 tbsp chopped parsley
• 45 ml/3 tbsp Worcestershire sauce

To serve:

• Pureed Potatoes
• Parsleyed Carrots

Mix the flour with the peppercorns and use to coat the liver slices. Melt the low-fat spread in a large frying pan (skillet) and fry (saute) the liver on one side until golden underneath. Turn over and cook until the pink juices rise to the surface. Remove from the pan and transfer to warmed serving plates. Add the remaining ingredients to the juices in the pan and cook, stirring, for 1 minute, scraping up any residue in the pan. Spoon over the liver and serve with Pureed Potatoes and Parsleyed Carrots.