THE BEST EVER LIVER & BACON

PAN FRIED LAMBS LIVER, SWEET CURE BACON, ONION GRAVY AND MASHED POTATO WITH BUTTERED GREENS



6 oz slice fresh local lamb liver
6 King Edward potatoes
1/2 pack butter
small bunch greens
ooil
onions
400ml chicken stock or veal
1 tsp sugar
tsp flour & butter mixed to a paste

Boil the potatoes ready to mash, in a sauce pan saute the greens in butter, once sauteed add a large knob of butter and the potatoes to the pan through a ricer, keep on a no 1 heat and mix well, season to taste and add a dash of warm milk if you feel the mash is too thick.

Onion gravy, sweat off the onions till caramelized, add the sugar and cook on for another 20 minutes slowly, add the stock and reduce by 1/3, if you do need to thicken slightly add the flour and butter paste and whisk in.  A knob of butter on its own will thicken very slightly and adds a gloss to the sauce.

To cook the perfect moist liver, heat a pan to hot hot hot, add a dash of ooil swill around and tip out, add the liver and turn the heat down to medium, cook for approx 2 minutes each side and leave to rest on the side while you pan fry the strips of bacon.