Sherried Liver Nests

(SERVES 4)

• 1 swede (rutabaga), cut into even-sized chunks
• 15 ml/1 tbsp very low-fat fromage frais
• A good pinch of grated nutmeg
• Salt and freshly ground black pepper
• 1 large onion, finely chopped
• 25 g/1 oz/1 tbsp low-fat spread
• 1 wineglass medium sherry
• 350 g/12 oz lambs` liver, trimmed and cut into thin strips
• 100 g/4 oz button mushrooms, sliced
• 15 ml/1 tbsp chopped thyme
• Chopped parsley

To serve:

• Green beans

Cook the swede in boiling, lightly salted water until tender. Drain and mash thoroughly with the fromage frias, nutmeg and salt and pepper to taste. Spoon into rings on four warmed serving plates and keep warm. Fry (sate) the onion in the low-fat spread, stirring, until soft but not brown. Add the sherry and simmer until reduced by half. Add the liver, mushrooms and thyme and cook, stirring, for about 3 minutes until cooked but soft. Season to taste. Spoon into the centre of the swede rings and garnish with chopped parsley. Serve with green beans.