Liver Pro Vencal

350 g/12 oz lambs' liver, cut into strips
1 tablespoon plait; wholemeal flour
salt
freshly ground black pepper
11/2 tablespoons polyunsaturated vegetable oil
1 small onion, peeled and finely sliced
1/2 green pepper, cored, deseeded and cut into
strips
50 g/2 oz mushrooms, sliced
1 clove garlic, peeled and crushed
1 x 198 g/71/2 oz can tomatoes
1 teaspoon fresh marjoram, or 1/2 teaspoon dried
oregano
150 ml/1/2 pint chicken or vegetable stock
1 bay leaf
watercress sprigs, to garnish

Coat the liver with the flour seasoned with salt and pepper. Heat the oil in is pan, add the liver strips and seal, turning once. Remove front the pan and set aside in a covered dish.

In the same pan, cook the onion and green pepper slices for 2 minutes, adding a little extra oil if necessary. Add the mushrooms, garlic, tomatoes, marjoram, stock and bay leaf. Simmer gently for 10 to 15 minutes until the vegetables have softened. Acid the liver and continue cooking for a further 4 to 5 minutes.

Transfer to a hot serving dish and garnish with watercress sprigs.

SERVES 4