Liver & red pepper stir-fry

Think you don’t like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients

  • Ready in 25-35 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 287
  • fat 14g
  • saturates 3g
  • carbs 11g
  • sugars 0g
  • fibre 4g
  • protein 27g
  • salt 0.26g


  • 1½ tbsp groundnut oil
  • 225g lamb's liver, cut into strips
  • 1 leek, diagonally sliced
  • 1 red pepper, seeded and cut into rough squares
  • 1 red chilli, seeded and finely chopped
  • 1 tsp dried oregano
  • 1 garlic clove, crushed
  • 100g spring greens, thinly sliced
  • grated zest of 1 orange and 2 tbsp juice
  • 2 tbsp medium dry sherry


  1. Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown – don’t cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.

  2. Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. 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.

  3. Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.

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