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Liver, bacon and onions

Name: Liver, bacon and onions
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Vegetable oil for frying; 200g British free-range bacon lardons (smoked or unsmoked) or streaky bacon, chopped; 2 onions, thinly sliced; 2 garlic cloves, sliced; 2 tbsp chopped fresh sage; Splash brandy (optional); 400ml pork or chicken stock; 2 fresh thyme sprigs; 400g very fresh British lamb’s or pig’s liver; 100g plain flour to coat; 1 tsp lard (or an extra dash of oil); Mustard to serve; For the mash; 1kg large white potatoes (such as maris piper or king edward), peeled and cut into rough 2cm pieces; 200ml whole milk; 100g unsalted butter, chopped

By: Gill Meller

Published: 11 Feb 20
Updated: 20 Sep 24

”If you’re a fan of liver and bacon, you’ll love this take on the classic dish. If you’re sceptical, all the more reason to give it a go – you’ll be converted, I promise! I always like to up the onion ante. Not only do they give the sauce sweetness, they also add depth and body.” – Gill Meller

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Easy
February 2020

Test kitchen approved

Serves 4
Hands-on time 40 min, simmering time 20 min

Browse more nostalgic recipes.

Nutrition: per serving

Calories: 741kcals
Fat: 37.4g (19.5g saturated)
Protein: 21.8g
Carbohydrates: 75.6g (9.4g sugars)
Fibre: 7.7g
Salt: 1.6g

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Ingredients

Vegetable oil for frying
200g British free-range bacon lardons (smoked or unsmoked) or streaky bacon, chopped
2 onions, thinly sliced
2 garlic cloves, sliced
2 tbsp chopped fresh sage
Splash brandy (optional)
400ml pork or chicken stock
2 fresh thyme sprigs
400g very fresh British lamb’s or pig’s liver
100g plain flour to coat
1 tsp lard (or an extra dash of oil)
Mustard to serve

For the mash

1kg large white potatoes (such as maris piper or king edward), peeled and cut into rough 2cm pieces
200ml whole milk
100g unsalted butter, chopped

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Method

Set a large pan over a medium-low heat and add a drizzle of oil, followed by the bacon. Gently fry the bacon until the pieces start to render a little fat and take on some colour. Add the thinly sliced onions and fry gently for 15-20 minutes, stirring as they cook. Once the onions are lovely and soft and beginning to caramelise, add the garlic and chopped sage and continue to cook for a further 3-4 minutes.
Add the brandy, if using, and bubble to reduce by half. Pour in the stock, add the thyme and season with pepper. Let the sauce simmer for 15-20 minutes or until the liquid has reduced by two thirds. Keep warm over a very low heat.
Meanwhile, put the potatoes in a large pan with a pinch of salt. Pour over cold water to cover, bring to the boil, then reduce the heat and simmer for about 20 minutes until tender.

Drain and return the potatoes to → the pan, mash until smooth, then beat in the milk and butter.
Trim any white ventricles from the liver, then use a sharp knife to cut it into 1cm-thick slices. Season, then dip in the flour to coat.
Heat a large frying pan until hot, then add the lard or a little oil. Add the sliced liver and cook for 1 minute on each side, no longer. Remove the liver from the pan and toss it through the bacon and onion mixture. Bring it all back up to a simmer for no more than a minute.
Serve the liver, onions and bacon on warmed plates, with mashed potato and mustard on the side.