Liver and bacon recipe

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15 min


15 min

Nutrition per portion

Calories 750 kCal 38%
Fat 47g 67%
  -  Saturates 18gg 90%

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


  • 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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(81 ratings)
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