Ingredients
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
Method
- Dust the liver with the seasoned flour and sage.
- Fry the bacon in a large non stick frying pan until crisp.
- 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.
- Fry the onion until softened, stir in the stock and puree and boil for 5 minutes.
- Add the liver and bacon back into the pan and cook for a further 3-4 minutes.
- Serve simply with a jacket potato and spring greens.