Ingredients

• 450g/1lb lamb's liver, cut into strips
•   seasoned plain flour, a little
• 2 tbsp olive oil
• 1 onion, cut into rings
• 2 small red-skinned apples, cored, seeded and cut into wedges
• 2 tbsp tomato purée
•   sage leaves, bruised, a few
• 300ml/½ pint unsweetened apple juice
• 2 tsp Dijon mustard
• 4 tbsp fromage frais
•   seasoning

Method

1. Coat the liver strips on both sides in the seasoned flour. Heat the oil in a deep frying pan and gently fry the onion for about 5 minutes until softened.
2. Push the onions aside, then add the liver and fry for 2-3 minutes on each side. Add the apples and sage leaves to the pan and fry for another 5 minutes, stirring occasionally.
3. Stir in the apple juice and tomato purée, bring to the boil and simmer for about 5 minutes.
4. Stir in the mustard, fromage frais and seasoning and simmer gently for 1-2 minutes. Serve at once with mashed potato and sprouting broccoli.

Notes