Liver & bacon with onion gravy

• servings: Serves 2
• active time: 10 mins
• total time: 30 minutes

Ingredients

4 rashers smoked streaky bacon

2 tbsp plain flour, seasoned

pinch dried sage (optional)

1 tbsp olive oil

6 slices lamb's liver (about 400g)

1 onion, thinly sliced

300ml beef stock

2 tbsp ketchup

Directions

Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage 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 1 min each side. Remove, then fry the onion until softened. Stir in stock and ketchup. 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 mash.