Liver and bacon
Skill level: Easy peasy
Costs: Cheap as chips
Rich, succulent and robustly flavoured, this dish is a modern version of a great classic
- 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
Add a tbsp of wholegrain mustard to give your mash a bit of a kick.
- 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.
Nutritional information per portion
- Calories 750(kcal)
- Fat 47.0g
- Saturates 18.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.