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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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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 spring greens and celeriac mash.