Cut the liver into 1 cm (1 1/2 inch) wide strips.

Heat the oil in a heavy frying pan or a wok and add the fennel and garlic. Stir and cook for a few minutes over a medium to high heat.

As soon as the fennel begins to colour slightly, add the liver and stir continuously. After 1 minute add the tomato puree and wine, bring to boiling point, simmer for 2 minutes, then remove from the heat. Add

salt and pepper to taste and stir in the parsley.

Serve with rice or steamed potatoes and salad.

If you know your guests like liver, this way of cooking the finest and most expensive - variety is perfect for a dinner party. It has to be cooked just before serving but you can prepare everything in advance.