Liver & red pepper stir-fry

Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

Serves 2

1½ tbsp groundnut oil 225g lamb's liver, cut into strips 1 leek, diagonally sliced 1 red pepper, seeded and cut into rough squares 1 red chilli, seeded and finely chopped 1 tsp dried oregano 1 garlic clove, crushed 100g spring greens, thinly sliced grated zest of 1 orange and 2 tbsp juice 2 tbsp medium dry sherry

Method Heat 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.

Tip 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.

Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately