Serves 2

• 350g/12oz pigs or lambs liver
• 300ml/1/2 pint milk
• 25g/1oz flour
• Salt and Pepper
• Oil for frying
• 2 large onions (thinly sliced)
• 2oz mushrooms (thinly sliced)
• 2 cloves of garlic (crushed)
• 150ml/1/4 pint of stock
• 2 tbls of tomato puree
• ¼ tsp mixed dried herbs
• 2 tbls of fresh single cream (or plain yogurt)
• fresh parsley (chopped)

Cut liver into 2cm/1 inch pieces and soak in milk for 1 hour.

Remove the liver from the milk and coat with seasoned flour. Heat the oil in a frying pan and add the liver. Brown on all sides then remove from pan.

Fry the onions slowly until tender add the mushrooms cook for a further couple of mins. Gradually stir in the stock, milk, tomato puree, garlic and herbs. Bring sauce to the boil, stirring continuously.

Add the liver to the sauce. Cover pan and cook gently for about 10 to 15 mins until the liver is tender. Adjust seasoning to taste.

When serving trickle the cream or yogurt over the liver and dust with chopped parsley.

Can be served on a bed of rice.

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