Lamb's liver and onions

• rashers smoked streaky bacon↗4
• plain flour↗2 tbsp tbsp

  seasoned

• pinch dried sage↗

  (optional)

• slices lamb's livers↗6

  (about 400g/14oz)

• olive oil↗1 tbsp tbsp
• onion↗1

  thinly sliced

• beef stock↗300ml ml
• ketchup↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.

2. 2

   Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)