Liver and Macaroni Casserole

(SERVES 4)

• 350 g/12 oz pigs` liver, thinly sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 2 onions, thinly sliced
• 20 g/ ¾ oz/3 tbsp plain (all-purpose) flour
• 400 g/14 oz/1 large can chopped tomatoes
• 150 ml/ ¼ pt/ 2/3 cup chicken or pork stock, made with ½ stock cube
• 10 ml/2 tsp chopped sage
• Salt and freshly ground black pepper
• 100 g/4 oz macaroni

To Serve:

• Tangy Shredded Cabbage

Brown the liver in half the low-fat spread in a flameproof casserole (Dutch oven) for 1 minute on each side. Remove from the pan with a draining spoon. Add the remaining low-fat spread and fry (sauté) the onions for 3 minutes until softened and lightly golden. Add the flour and cook, stirring, for 1 minute. Blend in the can of tomatoes and stock. Bring to the boil, stirring. Return the liver to the pan and add the sage and a little salt and pepper. Cover and cook in a preheated oven at 180degree C/350 degree F/gas mark 4 for 1 hour. Meanwhile, cook the macaroni according to the packet directions. Drain. Stir into the casserole and serve with Tangy Shredded Cabbage.