Fodder’s Liver, Bacon & Onions

Main courseServes 2

It’s a classic for a reason!  Packed with old fashioned goodness and bags of flavour this delicious winter warmer from Fodder in Harrogate is best served alongside seasonal greens and a jacket potato for a speedy but sensational weekend supper.


4 rashers of bacon, chopped into pieces
2 tbsp seasoned plain flour
Pinch of dried sage
400g liver, sliced
1 tbsp of rapeseed oil
1 onion, thinly sliced
300ml beef stock
1 tbsp tomato puree


  1. Dust the liver with the seasoned flour and sage.
  2. Fry the bacon in a large non stick frying pan until crisp.
  3. Remove and set aside. Heat the oil in a pan and brown the liver for about 1½ minutes on each side. Remove from the pan.
  4. Fry the onion until softened, stir in the stock and puree and boil for 5 minutes.
  5. Add the liver and bacon back into the pan and cook for a further 3-4 minutes.
  6. Serve simply with a jacket potato and spring greens.