Slice and clean the liver by discarding the stringy parts, rinse with cold water.

Pat dry, coat each piece with flour and sear in hot oil for 1min each side and set aside.

Finely dice the onion and fry in the oil used to sear the liver.

Crush garlic and chilli, add to the onions and fry for 5 min.

Add the thyme, Worcestershire sauce and tomatoes and leave to simmer for 5 min.

Place the seared liver on top of the mixture, season with salt and pepper, cover the pot and braise for 10 min on low heat.

Increase the heat to medium, add the diced carrots, marrow & cauliflower and cook for further 10 min. The veggies should have a slight crunch.