Liver and Bacon Casserole

• 1 packet lambs liver (usually 125g)
• 2 onions
• 1 packet bacon (unsmoked or smoked its your choice, 6 slices of back or 12 slices streaky)
• third of a bottle of bitter
• flour
• salt and pepper
• 1 tablespoon tomato puree

Slice the onions and saute them in a little oil in a large shallow pan or a frying pan with deep sides.

Chop up the bacon into pieces 1 cm by 2-3cm and add to onions.

Once all bacon coloured and onions sof, remove from pan and place on one side.

Put some flour ona plate or in a shallow bowl and add some salt and pepper and mix with fingers. Take a slice of liver and coat it both sides in the flour and then fry in the pan you cooked the onions and bacon in. Fry each side for about 2-3mins until it gets a little colour. Do this for every piece of liver in packet, can fry more than one piece at once, set them aside once cooked.

Add bacon and onions back to pan and add the bitter, put on a high heat and use the boiling liquid to remove the caught spots of flour from the pan and gather up all the flavours from the frying liver.

Add the cooked liver again and then sprinkle in the 4 oxo cubes, top up with water until you get a nice amount of gravy in the pan. Add the tomato puree and mix well then leave to simmer for 10 minutes.

Serve with mashed potato or root vegetable mash.

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