Armenian fried beef liver with onion and tomato (Tzhvzhik)

1. Pull the membrane off the beef liver, remove the veins and cut into cubes of about 2 cm; pat dry with kitchen paper.

2. Slice the onions into half-moons; peel and dice the tomatoes.

3. Heat half the butter in a large frying pan over high heat and quickly sear the liver on all sides for 2-3 minutes; transfer to a plate.

4. Fry the onions in the remaining butter over medium heat for 6-8 minutes until golden, add the tomatoes and cook for 3-4 minutes until thick.

5. Return the liver, toss together and warm through for just 2 minutes – season with salt and pepper now, because liver salted too early turns tough.

6. Serve piping hot with fresh bread or lavash – a quick, nourishing starter or light supper and a staple of Armenian feasts.

Tip: The liver stays tender if it's still slightly pink inside; don't cook it any longer than needed. If you like, finish with a little chopped parsley.