Liver and Bacon

This British classic is built on the trio of liver, crisp bacon and a silky onion gravy – a quick yet truly filling dish.

1. Fry the bacon crisp in a pan, then take it out and set it aside.

2. In the remaining fat fry the sliced onion golden, stirring often.

3. Sprinkle over 1 tablespoon of flour, stir it in, then pour in the meat stock, and stirring constantly, cook it into a thick onion gravy, seasoned with sage.

4. Cut the liver into strips, and toss it in the remaining flour.

5. In the butter, over a high heat, fry it pink in 2-3 minutes – browned outside, staying juicy inside.

6. Salt it only at the end of cooking, so the liver stays soft (early salting toughens it).

7. Serve the liver drenched in the onion gravy, sprinkled with the crisp bacon.

Tip: Do not overcook the liver, or it turns chewy and hard – a few minutes is plenty for it.