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Recipe: Calves Liver & Bacon with Onion Gravy & Parsley Mash


900g floury potatoes (Maris Pipers or King Edwards)
50g butter
3 tbsp chopped fresh parsley
A little milk
8 - 12 rashers rindless, dry-cured streaky bacon
700g calves' or lambs' liver, thinly sliced
25g plain flour, seasoned
2 tbsp sunflower oil

For The Onion Gravy

25g unsalted butter
2 large onions, halved and thinly sliced
1/2 tsp sugar
1 tbsp plain flour
600ml home-made or fresh beef stock
1 tbsp Worcestershire sauce
1/2 tsp English mustard
1 tsp fresh thyme leaves


Make the gravy, Melt the butter in a large frying pan, add the onions and sugar and cook over a medium heat, stirring now and then, for 20-30 minutes until very soft and nicely browned. Stir in the flour and cook for a few seconds, then slowly add the beef stock, Worcestershire sauce, mustard and thyme leaves. Season, then simmer for 20 minutes.

Meanwhile, make the mash. Cut the potatoes into large chunks and put into a pan of cold, salted water. Bring to the boil and simmer for 20 minutes until tender. Drain the mash until smooth. Stir in the butter parsley, seasoning and enough milk to make a smooth, creamy mash. Cover and keep hot.

Once the potatoes are on, preheat the grill to high. Grill the bacon until crisp and golden, then keep hot.

Season the liver on both sides, then lightly coat in the seasoned flour, patting off the excess.

Put half the oil in a frying pan over a high heat. Fry half the liver for 30 seconds each side, until browned but pink and juicy in the centre. Lift onto a plate and keep warm. Repeat with the rest of the oil and liver.

Spoon some of the mash onto 4 warmed plates and serve with the liver, bacon and gravy alongside.

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