Ingredients

• 450g/1lb lambs’ liver
• sliced and fully thawed if frozen
• 25g/1oz butter
• 2 tbsp sunflower oil
• 4 tbsp plain flour
• 1 onion
• halved lengthways and sliced
• 125g/4½oz rindless streaky bacon rashers
• each cut into 4–5 pieces
• 1 beef stock cube
• 500ml/18fl oz just-boiled water
• 1–2 tsp tomato ketchup
• salt and freshly ground black pepper

Directions

• Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
• Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
• Coat half the liver in the seasoned flour
• shake off any excess
• then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned
• but not completely cooked through.
• Transfer the slices to a plate and repeat with the remaining liver.
• Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so
• stirring to separate the layers.
• Add the bacon to the pan and cook
• stirring from time to time
• for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
• Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
• Dissolve the stock cube in the just-boiled water and pour slowly into the pan
• stirring constantly.
• Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
• Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.
• Serve the liver and bacon with some mash and freshly cooked greens.