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Liver, bacon and onions

SERVES 4

This recipe is inspired by hearing my friend Patricia talk about her mum’s cooking as she was growing up. As in many Irish and British houses, offal made a regular appearance in home cooking. Patricia’s mum, Maura O’Brien, cooked liver once a week and always, says Patricia, on the day that it came from the butcher, so it was nice and fresh.

600g (1lb 5oz) lamb’s liver, cut into 8 slices, 1.5cm (⅝in) thick

300ml (½ pint) milk

50g (2oz) butter

150g (5oz) onions, sliced

100g (3½oz) streaky bacon, cut into 1cm (½in) strips (lardons)

2 garlic cloves, sliced very thinly

25g (1oz) plain flour

2 tbsp chopped parsley

sea salt and freshly ground black pepper

To serve

buttered toast (optional)

1. Soak the liver in the milk for at least 30 minutes.

2. Heat half the butter in a frying pan, add the onions, bacon and garlic and season with salt and pepper. Fry gently, so that the garlic doesn’t burn, until the bacon becomes crispy and the onions and garlic are golden. Remove from the pan and set aside.

3. Mix the flour with a generous pinch of salt and pepper. Pat the liver dry on kitchen paper, then toss in the seasoned flour to coat.

4. Melt the remaining butter in the frying pan, then add the slices of liver and fry on both sides to a nice crispy finish. Return the onions, bacon and garlic to the frying pan and heat through with the liver.

5. Divide among four warm plates, sprinkle each plate with a little chopped parsley and serve with lots of buttery toast, if you like.