Liver, bacon and mash with spring greens and gravy

Liver and Bacon

Liver, bacon and mash with spring greens and gravy

Liver and Bacon

For want of a better word, organ meat is fantastic for your health. Choose good quality liver and your body will thank you for it.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 1

Ingredients
  

  • 1 medium onion finely sliced
  • 1 pack lambs liver or good quality liver of choice
  • 3 rashers back bacon
  • 2 tbs light olive oil
  • quantity gravy, preferably homemade Bisto best is gluten free but not certified.

Instructions
 

  • Fry the onion over a medium heat for 10 minutes until soft and starting to colour. Transfer to a warm plate.
  • Fry the liver for a couple of minutes each side, so that it is browned both sides. Do not overcook as it will go powdery, when blood appears is usually a good time to remove it as it will carry on cooking for a few minutes but retain its moisture. Transfer to the plate.
  • Fry the bacon until browned both sides.
  • Pile on a plate and serve with optional spring greens, mash, or sweet potato and gravy.

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