Light liver

Rinse the liver, strain it and place it in a non-stick pan.

As soon as it gets golden on one side (2-3 minutes) turn it over making sure that you don't pierce it.

So, when you see that it has changed color on the other side as well, add hot water, as much as is needed to cover the liver up to the middle.

Then add the onion, the parsley and the peppers cut into pieces.

Cover the pan and turn down the heat.  I reduced it to about the middle setting of the dial. Cook the liver for about 10 minutes and then turn it over. If necessary, add a little water.

A little while before you turn off the heat add a tbsp of olive oil, the juice of half a lemon and season with salt and pepper. (I have black, red and green pepper in my mill).