Liver and bacon

Serves: 4

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Total Time: 40

Prep Time: 10

Cook Time: 30

• 2 tablespoon(s) sunfl ower oil
• 2  red onions, sliced
• 8  rashers dry cured streaky bacon
• 350g/12oz lambs' liver, thinly sliced
• 1 large pinch of golden caster sugar
• 1 tablespoon(s) plain fl our, for dusting
• 4 tablespoon(s) balsamic vinegar

Method

1. Heat 1tbsp sunfl ower oil in a frying pan, add onions and cook gently for 10 mins to soften. Grill bacon, till beginning to crisp at edges. Season liver on both sides with salt, pepper and sugar, then coat lightly in flour.
2. Heat another large frying pan, add remainder of oil, heat, then add liver and cook for just 2 mins on each side, till nicely browned, but still pink and juicy on inside. Add 2tbsp balsamic vinegar to onions and 2tbsp to pan with livers, then turn off heat.
3. Serve liver and pan juices immediately, along with onions, bacon, celeriac mash and spring greens.

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