Liver and bacon

(21 ratings)

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Liver and Bacon
Liver and Bacon
  • Serves: 4

  • Prep time:

  • Cooking time:

  • 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.


  1. 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.
  2. Stir in the gravy, bring to the boil then simmer for about 10 mins. Meanwhile, grill the bacon until crispy, turning frequently.
  3. 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

  • Low
  • Med
  • High
  • 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.

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  • 4
(21 ratings)

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