Liver and Bacon with Mustard Mash

Preparation time:     20 mins
Cooking time:            20 mins
Serves:                       4 - 6

What you need

340g John Penny lambs liver, trimmed and cut into 5cm pieces
2 tablespoons plain flour
1 tablespoon oil
300g pack back bacon, derinded and diced
1 large onion, finely diced
400g can chopped tomatoes
150ml beef stock
1kg potatoes, peeled and quartered
25g butter
4 tablespoons milk
1 heaped teaspoon wholegrain mustard
salt and freshly ground pepper

How to cook

Coat the liver with the flour. Heat the oil in a frying pan, add the liver and cook for 6-8 minutes, turning occasionally until golden and cooked through. Remove from the pan.

Add the bacon and onion to the pan and cook for 6-8 minutes, stirring occasionally until golden.

Add the tomatoes, stock and cooked liver to the pan, bring to the boil and simmer for 3-4 minutes.

Meanwhile, cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash with the butter, milk. Add mustard and seasoning to taste.

Serve the potatoes with the liver and bacon. Accompanied with vegetables of your choice.

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