Here’s a quick, easy, cheap and wholesome meal. It’s a variation on my usual theme of chuck it all in a pan until done. So I give you …

Lamb’s Liver with Fennel and Pasta

Serves 2-4 (depending on greed)

You will need:
400-500gm Lambs Liver (roughly sliced into 1x1cm goujons about 5-7cm long)
1 Red Onion (thinly sliced)
1 bulb Fennel (thinly sliced)
Garlic (as much as you like; chopped)
4 or so Ripe Fresh Tomatoes (chopped)
Herbs, Salt, Pepper, Olive Oil, White Wine
250gm Pasta (preferably fresh; shape of your choice)

Cook the pasta.
Meanwhile prepare the other ingredients.
When the pasta is (almost) done, sauté the onion, garlic and fennel in some olive oil until the onion is going translucent.
Now add the liver and herbs. Cook for 2-3 minutes stirring occasionally.
Add the tomatoes, salt & pepper to taste, and leave to cook (if possible with a lid on), stirring occasionally, until the liver is just done (probably about 5 minutes).
If the pan looks like it is getting a bit dry add half a glass of white wine.
You might also like to add something to give it some extra zing: lemon juice (instead of wine), a small amount of chilli, large splash of Worcester Sauce — you get the idea.
When the liver is just done, throw in the pasta and toss it all together for a couple of minutes.
Serve with a glass or few of red wine.

Voilà!

Of course, if you prefer you can serve the liver and the pasta separately.
And you could substitute chicken livers for lamb’s liver.