A cheap, healthy meal at around 50p per portion!

Serves 4/5                         

 500g pack of pigs liver

1 tin tomatos (chopped)

3 carrots (sliced)

2 onions (sliced)

1 large red pepper (sliced)

1 cup frozen peas

1 tsp oregano

1 tsp basil

2 tbsp olive oil

1 beef stock cube

1 tbsp garlic paste

METHOD

Using a deep pan, heat 1 tbsp olive oil and fry the onions for 3 minutes. Add carrots and cook for a further 3 minutes. Add garlic paste and herbs and continue to cook for another 3 minutes.

Add the tin of tomatos, plus one tin of water and the stock cube. Simmer until carrots are tender.

Whilst carrots are cooking, wash liver thoroughly, trimming off any tough parts. Cut into 3 inch strips.

When the sauce is almost cooked, place the 2nd tablespoon of olive oil into a frying pan and gently fry the liver for 3 – 4 minutes.

Add the liver and frozen peas to the sauce and cook for a further 5 – 6 minutes.

Serve with a little mashed potato.