Liver Hot-pot

(SERVES 4)

• 450 g/1 1b pigs’ liver, cut into bites size pieces
• 30 ml/2 tbsp skimmed milk
• 40 g/1 ½ oz/3 tbsp low-fat spread
• 3 large onions, sliced
• 2 carrots, sliced
• 1 cooking (tart) apple, sliced
• 30 ml/2 tbsp plain (all-purpose) flour
• 450 ml/ ¾ pt/2 cups beef stock, made with 1 stock cube
• 10 ml/2 tsp Worcestershire sauce
• 5 ml/1 tsp dried sage
• Salt and freshly ground black pepper
• 450 g/1 1b potatoes, scrubbed and thinly sliced

To serve:

• Spring greens (spring cube)

Soak the liver in a milk for 15 minutes. Drain and dry on kitchen paper. Heat 25 g/1 oz/2 tbsp of the low-fat spread in a flameproof casserole (Dutch oven). Add the onions and carrots and fry (sauté) for 3 minutes until softened and lightly golden. Add the liver and continue frying, stirring, for 1 minute. Blend in the stock, Worcestershire sauce, sage and a little salt and pepper. Bring the boil, stirring. Remove from the heat. Arrange the potato slices overlapping on top of the meat. Dot with the remaining low-fat spread and cover with a lid or foil. Transfer to a preheated oven at 190 degree C/375 degree F/gas mark for 30 minutes. Remove the lid or foil and continue cooking for a further 30 minutes until the potatoes are golden brown and cooked through and the lever is tender. Serve with spring greens.