Calabrese Lyonnaise

150 ml/1/4 pint chicken stock
1 clove garlic, peeled and crushed
1 large onion, peeled and finely chopped
salt
450 g/1 lb calabrese, sliced

Pour the stock into a large saucepan and add the garlic, onion and salt to taste. Bring to the boil. Add the calabrese, reduce the heat, cover and simmer for 10 to 15 minutes, until tender.

Transfer the calabrese to a heated serving dish with a slotted spoon.

Boil the cooking liquid rapidly to reduce to about half its volume. Adjust the seasoning, if necessary, and pour over the calabrese to serve. SERVES 4