Today's lamb's liver – me messin' around

Apart from the lamb’s liver, which I bought on a whim, this is me playing around with ingredients I had in the store cupboard

1 tbsp olive oil
180g lamb’s liver, thinly sliced into rings
seasoned flour
1 medium Spanish onion, thinly sliced
5-6 thin slices fresh ginger
2 breakfast mushrooms, sliced
small handful fresh coriander, chopped
glass of port
equal quantity of water
serves 2

Toss the lamb’s liver in the seasoned flour, shake well. Heat the olive oil in a frying pan and fry the onion, ginger, mushrooms, coriander and liver togeher for a few minutes.
Add the port and the water and turn up the heat until the resultant juice bubbles and thickens.
Serve with good bread for mopping up the juices.