Liver & Bacon with Onion Gravy

Ingredients

• 450g (1lb) lambs’ liver
• 2 tbsp plain flour, seasoned
• Salt and white pepper
• 2 tbsp sunflower oil
• 1 large onion, peeled and sliced
• 1 cube beef or lamb stock
• 500ml (18fl oz) boiling water
• 1 tbsp instant beef gravy granules (optional) 8 rashers streaky bacon
• Mashed potato and cooked shredded Savoy cabbage to serve

Method

1. Trim any sinews from the liver and slice into bite-sized strips. Coat the liver in seasoned flour.
2. Heat the oil in a large frying pan and fry the onion until softened.
3. Add the liver to the pan and cook for 1 minute on each side.
4. Make up the stock with the boiling water (see Tip). Pour over the liver, stir well and bring to the boil, then lower the heat and simmer uncovered for 5–8 minutes, stirring from time to time. If you prefer thicker gravy, sprinkle with the gravy granules and stir until the gravy thickens. Meanwhile, preheat the grill and grill the bacon until crisp.
5. Serve the liver and onion gravy on warmed serving plates and top each with two rashers of bacon.
6. Serve with plenty of buttery mash and Savoy cabbage.

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NorthernLife Sep/Oct/Nov 24