- 1½ tbsp groundnut oil
- 225g lamb's liver, cut into strips
- 1 leek, diagonally sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 1 red pepper, seeded and cut into rough squares
- 1 red chilli, seeded and finely chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 garlic clove, crushed
- 100g spring greens, thinly sliced
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- grated zest of 1 orange and 2 tbsp juice
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tbsp medium dry sherry
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.