Liver & red pepper stir-fry

• groundnut oil1½ tbsp tbsp
• lamb's liver↗225g g

  cut into strips

• leek↗1

  diagonally sliced

• red pepper↗1

  seeded and cut into rough squares

• red chilli↗1

  seeded and finely chopped

• dried oregano↗1 tsp tsp
• garlic clove↗1

  crushed

• spring greens↗100g g

  thinly sliced

• orange↗grated zest of 1

  grated zest of 1 and 2 tbsp juice

• medium dry sherry↗2 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.