Heat 30 g of the butter in a heavy-based
pan and fry the liver slices until browned
and just done. Remove from the pan and
Heat the remaining butter in the same
pan and fry the garlic and spring onions
until soft. Add the stock, wine, chutney
and tomato sauce and simmer until the
sauce has reduced by half.
liver to the pan and heat through. Stir in
the coriander and sour cream and remove
from the heat.
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