Chinese Style Pan-Fried Liver and Tomato.

Serves 4

Ingredients

450g (1 lb) Lambs liver, sliced

30ml (2 tbsp) Marsala or sweet sherry

Salt & freshly ground pepper

225g (8oz) tomatoes, skinned

30ml (2 tbsp) vegetable oil

2 medium onions, skinned and finely sliced

pinch of ground ginger

150ml (½ pint) chicken stock

Method

1. Using a very sharp knife, cut the liver into wafer-thin strips. Place in a shallow bowl with the Marsala or sweet sherry. Sprinkle with freshly ground pepper to taste. Cover and leave to marinate for several hours.

2. Cut the tomatoes into quarters and remove the seeds, reserving the juices. Slice the flesh into fine strips and set aside.

3. Heat the oil in a non stick frying pan. When very hot, add the liver strips, a few at a time. Shake the pan briskly for about 30secs until the juices appear.

4. Turn the slices and cook for a further 30seconds (do not overcook as this toughens the meat). Remove from the pan with a slotted spoon and keep warm while cooking the remaining batches.

5. Add the onions and ginger to the remaining oil in the pan and cook, uncovered, for about 5 minutes. Add the stock and seasoning to taste, return the liver to the pan and add the tomatoes and their juice. Bring barely to the boil and turn out. Serve immediately.