Liver & bacon sauté with potatoes & parsley

• new potato↗400g g
• olive oil↗2 tbsp tbsp
• spring onions↗4

  trimmed and each cut into 2-3 pieces on the diagonal

• unsmoked bacon↗4rashers of

  snipped into pieces

• plain flour↗1 tbsp tbsp
• paprika↗1 tsp tsp

  plus extra for sprinkling

• lamb's liver↗175g g

  sliced into thin strips

• flatleaf parsley↗20g pack g

  chopped

• hot vegetable stock↗150ml ml

  (made with bouillon powder)

• soured cream↗4 tbsp tbsp

Step-by-step instructions

1. 1

   Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

2. 2

   Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

3. 3

   Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

4. 4

   Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

5. 5

   Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.