Liver With Herbs

2 tablespoons wholemeal flour
salt
freshly ground black pepper
450 g/I lb lambs' liver, sliced
2 tablespoons polyunsaturated vegetable oil
2 onions, peeled and chopped
150 ml/1/4 pint red wine
150 ml/1/2 pint stock
2 tablespoons tomato pur6e
1 teaspoon chopped thyme
2 tomatoes, skinned, deseeded and sliced
1 tablespoon chopped parsley, to garnish

Season the flour with salt and pepper and use to coat the liver. Heat the oil in a pan, add the liver and fry gently for 2 minutes on each side. Remove from the pan and keep hot.

Add the onions to the pan and fry gently until softened. Stir in the wine, stock, tomato purée, and salt and pepper to taste. Bring to the boil. Return the liver to the pan, cover and simmer for 15 minutes. Add the tomatoes and cook for a further 5 minutes or until the liver is tender.

Arrange the liver on a warmed serving dish. Pour the sauce over the liver. Sprinkle with parsley and serve immediately.

SERVES 4