Country Grill

3 tablespoons polyunsaturated vegetable oil
4 slices lambs' liver
4 lambs' kidneys, skinned, cored and split
lengthwise
salt
freshly ground black pepper
4 tomatoes, halved
8 large mushrooms, wiped

Remove the rack from the grill pan, then line the pan with foil and brush with a little of the oil. Put the liver in the centre of the pan, then arrange the kidneys around the liver. Brush with a little oil.

Grill under medium heat for 3 minutes until the liver and kidneys change colour then turn them over carefully and sprinkle with salt and pepper.

Arrange the tomatoes around the kidneys, cut sides uppermost. Put the mushrooms in the pan, caps uppermost. Sprinkle both the tomatoes and mushrooms lightly with salt and pepper and brush with oil. Return the pan to the grill for a further 5 minutes.

SERVES 4