Liver and Caramelised onions with Horseradish mash

Liver and Caramelised onions with Horseradish mash

Serves 4

6 pts per serving (Original Points)

450 g white potatoes, peeled and diced
450 g carrots diced
25 g reduced fat spread
1 tsp silverspoon half spoon sugar
2 tbsp grated horseradish
100 ml low-fat gravy
sea salt and black pepper
450 g Lambs liver cut into four pieces
one Calorie spray oil
1 tbsp plain flour
2 tbsp vinegar
2 onions, sliced

Boil the potatoes and carrots together in salted water for 20 minutes.

Meanwhile, melt the lo-fat spread in a non-stick saucepan and fry onions for 5 minutes. Add the sugar and vinegar and stir for 10 minutes until golden brown. keep warm.

Dip the liver in flour and heat 10 sprays of oil in a non-stick pan. Fry for a few minutes until crisp on the outside, but just pink in the centre. keep warm.

Drain the potatoes and carrot, and mash with horseradish Season to taste.

Slice the liver and arrange over the mash with some of the onions and drizzle low-fat gravy. Sprinkle with a little black pepper.