Ingredients (serves 2) 

• 400g sliced lambs liver
• flour, seasoned with salt and pepper, to dust the liver
• 2 red peppers, cored and deseeded
• 1 medium onion, finely diced
• 100 ml pernod
• 100ml chicken stock
• lots of black pepper
• 3 tablespoons chopped parsley

1. Cut the peppers in half, then cut into thin strips lengthways.
2. Heat some olive oin in a saucepan and add the onion. Sautee over a low heat until the onion starts to soften.
3. Add the peppers and 1/3 of the pernod. Cover the pan and let the vegetables sweat gently until soft.
4. Meanwhile, in a separate pan, melt some butter. Get the pan very hot and fry the liver slices for 90 seconds to 3 minutes on each side, depending on thickness. Remove the liver from the pan with a slotted spoon and set aside.
5. Once the vegetables are soft, add the chicken stock, pepper and most of the rest of the pernod, reserving a couple of capfuls. Bring to a gentle boil and let the liquid reduce to about 1/4 of its original volume.
6. Transfer the mixture to the pan in which the livers were cooked. Add half a tablespoon spoon of cornflour paste to thicken it if necessary and mix well.
7. Stir in the liver, remaining pernod and parsley and warm through.
8. Serve over long grain rice with a salad.