Ingredients

• 15g/½oz butter
• 1 large onion
• halved and thinly sliced
• pinch of sugar
• 1½ tsp balsamic vinegar
• 6 rashers of thinly sliced dry-cured streaky bacon
• rind removed
• 275-350g/10-12oz calves' liver
• very thinly sliced
• 15g/½oz seasoned flour for dusting
• 1 tbsp sunflower oil
• salt
• freshly ground black pepper
• 225g/8oz swede
• peeled and cut into chunks
• 225g/8oz carrots
• peeled and cut into chunks
• 225g/8oz potatoes
• peeled and cut into chunks
• 25g/¾oz butter
• handful of rocket
• salt
• freshly ground black pepper

Directions

• Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat
• stirring frequently
• for 7-8 minutes until nicely browned.
• Season with salt and pepper
• add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
• Grill the bacon until beginning to crisp at the edges. Keep warm.
• Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.
• Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side
• the object being to have the liver nicely browned on the outside
• yet still pink and juicy on the inside.
• To make the root vegetable and rocket purée
• cook the swede
• carrots and potatoes in boiling salted water for 20 minutes
• until tender. Then drain
• place in a blender with the butter and blitz into a smooth purée.
• Finally
• return the purée to the pan and leave on a gentle heat
• until the mixture has dried out. Add the rocket
• salt and pepper and serve with the pan-fried-liver
• bacon and caramelised balsamic onions.