Liver and bacon recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 15 min
Cooking: 15 min

Nutrition per portion

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

    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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