Liver & Vegetable Stew

Ingredients:

• 400g chicken liver - cut into strips

• 2 leeks - sliced diagonally

• 2 red peppers - seeded and cut into squares

• 1 red chilli - seeded and finely chopped

• 1 teaspoon dried oregano

• 1 garlic clove - crushed

• 100g spring greens - thinly sliced

• 200g long green beans

• Zest and juice of 1 orange

• 2 tablespoons medium, dry sherry

• Fry Light Low Calorie Spray

Method:

1. Heat some Fry Light Low Calorie Spray in a large non-stick frying pan.

2. Add the liver and stir-fry over moderate-high heat for 3 minutes until light brown (avoid cooking for longer or the liver will become rubbery).

3. Remove to a plate, leaving the juices in the pan.

4. Tip the leek, red pepper and chilli into the pan and stir-fry over high heat for 2 minutes.

5. Add the oregano, garlic and greens and stir-fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.

6. Return the liver to the pan and add the orange zest and juice and the sherry.

7. Season, and toss everything together on high heat. Serve immediately