How to Make Liver and Bacon with Rough Potato Mash

It’s so easy and quick…here’s what you will need:

• 500 g of lambs liver
• Flour
• Salt and Pepper
• 4 rashers of back bacon
• Tomato puree – half a tube (3 tbsp)
• Lemon juice
• 3/4 pint gravy made with Oxo gravy granules (beef or lamb) and potato water see below

For the rough mash:

• Boiled New potatoes – save the boiling water to make the liver and onion gravy
• Butter
• Milk
• Salt

1. Start the potatoes by boiling them.
2. Roll the large chunks of liver in flour, salt and pepper and lightly fry for minute or two to seal in flavour.
3. Remove liver from pan, saving juice in pan.
4. Slice the liver thinly, then add sliced liver to a separate bowl containing the lemon juice, tomato puree, salt and pepper.
5. Trim the bacon and add to the bowl.
6. Give it all a really good stir in the bowl.
7. Return all ingredients to the frying pan and cook for 10 minutes.
8. Meanwhile, drain the potatoes and use the water to make the gravy.
9. Add the gravy to the liver pan and cook for another 5 minutes.
10. Mash potatoes with butter and milk.
11. Serve immediately.