Mix the flour with the peppercorns, and use to coat the liver.
Melt the low-fat spread in a large frying pan, and fry the liver on one side until golden underneath. Turn over and cook until the pink juices rise to the surface.
Remove from the pan, and transfer to warmed serving plates.
Add the remaining ingredients to the juices in the pan, and cook, stirring, for 1 minute, scraping up any residue in the pan. Spoon over the liver, and serve immediately