Liver and bacon with celeriac mash

Ingredients

8 rashers dry-cured streaky bacon
350g calf’s liver, thinly sliced
Large pinch of caster sugar
1 tbsp plain flour, for dusting
1 tbsp sunflower oil
1 tbsp balsamic vinegar

For the celeriac mash

2 large (about 450g) potatoes, diced
450g celeriac, diced
3 tbsp skimmed milk
Bunch of spring onions, trimmed and chopped

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Method

Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.
In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.

Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.

Recipe from February 2007 Issue

Nutrition

Nutrition: per serving

Calories: 388kcals
Fat: 18.3g (5.3g saturated)
Protein: 28.7g
Carbohydrates: 28.4g (6.9g sugars)
Salt: 2g

delicious. tips

It’s important to cook the liver right at the last minute so it’s eaten while tender and juicy. If you’re not sure about keeping your eye on different pans at the same time, make the mash ahead and reheat in the microwave to serve.

Buy ingredients online

Published: 31 Jan 07
Updated: 18 Mar 24

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