
Nutrition and extra info
Nutrition: per serving
- kcal504
- fat23g
- saturates7g
- carbs23g
- sugars7g
- fibre3g
- protein53g
- salt2.5g
Ingredients
- 4 rashers smoked streaky bacon
- 2 tbsp plain flour, seasoned
- pinch dried sage (optional)
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 6 slices lamb's livers (about 400g/14oz)
- 1 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 300ml beef stock
- 2 tbsp ketchup
Method
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.
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)
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