2 Tbsp Olive oil
300 g Lamb liver, cut into bite-sized pieces
2 Tbsp Butter 
1 medium Onion, chopped 
1 Tbsp minced Garlic
2 Tbsp Cayenne pepper 
2 Tbsp Seven Colours Grill Seasoning™ 
1 cup fresh Cream
1 cup Prego sauce
1 handful fresh Coriander, chopped


In a pan, heat the oil and fry the liver. Once cooked, set it aside. In the same pan, melt the butter, then add the onion and cook until translucent. Add the garlic, cayenne pepper and Seven Colours Grill Seasoning™ and stir to combine. Stir in the cream and cook until the sauce thickens. Pour in the Prego sauce, then stir in the cooked liver and chopped coriander and serve.