Monday 4 November - Liver and Bacon

We went to visit our favourite butcher at the weekend, and came back with some rather lovely lambs liver, and some smoked streaky bacon. Good Monday night food!

I dipped the liver in seasoned flour and fried it for a couple of minutes each side.

Then I added lots of sliced onions and the bacon cut into largish pieces and slowly cooked them until the onions were lovely and soft. A tablespoon of flour was stirred in then some beef stock ( I used a beef stockpot) and once thickened the liver went back in for a few minutes until cooked (but still slightly pink, and not leathery!)

This was served with mashed potatoes with cooked green savoy stirred in along with lots of butter and pepper.

Cheap, and perfect for an Autumn evening.