Instructions: Melt the butter in a large frying pan and gently fry the onion until soft and cooked.

Put the liver salt and pepper and flour in a plastic bag.

Shake to coat the liver in flour.

Add the liver to the pan along with the mushrooms.

Fry for 5 minutes stirring well. Add the stock and bring to the boil.

Stir in the tomatoes and worcestershire sauce.

Simmer for 3 to 4 minutes.

Stir in the cream and rehear without boiling. Serve.

This is a quick and easy dish tasty enough to serve to guests and liked by those uncertain about eating liver. It is nothing like the well cooked liver of school days! Hot ribbon noodles such as tagliatelle go well.

Serves 4.

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