Calves Liver Florentine

750 g/11/2 lb fresh spinach, cooked and
thoroughly drained
freshly ground nutmeg
salt
freshly ground black pepper
450 g/1 lb calves' liver, cut in thin slices
15 g/1/2 oz polyunsaturated margarine
2 tablespoons olive oil
1 tablespoon chopped sage
1 clove garlic, peeled and crushed
150 ml/1/4 pint plain low-fat yogurt
1 egg yolk
50 g/2 os Edam or Gouda cheese, grated

Season the spinach with nutmeg, salt and pepper; spoon into a lightly greased heatproof dish. Sauté the slices of liver gently in the margarine and oil, along with the sage and garlic, until scaled on all sides. Spoon the liver and its juices over the spinach.

Beat the yogurt with the egg yolk and spoon evenly over the liver and spinach; sprinkle with the cheese. Place under a preheated grill until the sauce is lightly golden and bubbling. Serve immediately while piping hot.

SERVES 4