Broken biscotti ice cream with hot mocha
Give your ice cream an Italian twist with this simple recipe from Lesley Waters
Liver & red pepper stir-fry
Serves 2
Easy
Total time:
Ready in 25-35 minutes
Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients
Skip to ingredients
- 1½ tbsp groundnut oil
- 225g lamb's livercut into strips
- 1 leekdiagonally sliced
- 1 red pepperseeded and cut into rough squares
- 1 red chilliseeded and finely chopped
- 1 tsp dried oregano
- 1 garlic clovecrushed
- 100g spring greensthinly sliced
- grated zest of 1 orangeand 2 tbsp juice
- 2 tbsp medium dry sherry
Nutrition: per serving
- kcal287
- fat14g
- saturates3g
- carbs11g
- sugars0g
- fibre4g
- protein27g
- salt0.26glow
Method
step 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.
step 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.
step 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.
