Peppered liver

serves 4
ingredients
1 tablespoon plain flour
2 tablespoons crushed black
peppercorns
225g/8oz lambs’ liver, very
thinly sliced
25g/1oz low-fat spread
1 tablespoon freshly squeezed
lemon juice
1 small onion, grated
2 tablespoons chopped fresh
flat-leaf parsley
3 tablespoons Worcestershire sauce
• Mix the flour with the peppercorns, and use to coat the liver.
• Melt the low-fat spread in a large frying pan, and fry 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 immediately.