Name: Liver and bacon recipe
Prep time: 15 min
Cook time: 15 min
Yield: Serves: 4
Ingredients: Cayenne pepper mixed with flour, for sprinkling; 500g (1lb 2oz) lamb's liver, rinsed and sliced; 1tbsp olive oil; 2 x 300g pots fresh onion gravy; 8 rashers back bacon, rind removed; Pre-packed mashed potatoes

By GoodtoKnow

published 21 August 2007

Rich, succulent and robustly flavoured, this dish is a modern version of a great classic

Ingredients

Cayenne pepper mixed with flour, for sprinkling
500g (1lb 2oz) lamb's liver, rinsed and sliced
1tbsp olive oil
2 x 300g pots fresh onion gravy
8 rashers back bacon, rind removed
Pre-packed mashed potatoes

If you are making your own mash:

1kg (2lb 4oz) potatoes, peeled and chopped
50g (2oz) butter
Splash of milk
3tbsp fresh chopped chives

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Method

Sprinkle the cayenne mix over the liver. Heat the oil in a non-stick frying pan and cook the liver over a high heat for 2-5 mins, stirring.
Stir in the gravy, bring to the boil then simmer for about 10 mins. Meanwhile, grill the bacon until crispy, turning frequently.
Heat the mash as per instructions. To make your own, cook potatoes in lightly salted water until softened. Drain and mash with butter, milk and chives; season. Spoon the liver and onion gravy over the mash and top with crispy bacon.

Top Tip for making Liver and bacon

Add a tbsp of wholegrain mustard to give your mash a bit of a kick.

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