Liver and bacon with caramelised onions and Italian-style greens

1. 1

   Melt the butter in a large frying pan over a medium heat. Add the onion and sugar and fry for 7-8 minutes until the onion is nicely browned, stirring frequently.

2. 2

   Season the onions with salt and pepper, then add the balsamic vinegar and stock - the exact amount will depend on the size of your pan and how quickly the liquid cooks down - and leave it to bubble up for a few seconds. You’re aiming for a nice thick consistency. Take the pan off the heat and keep the onions warm.

3. 3

   Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm.

4. 4

   Season the liver slices with salt and pepper and dust them with flour. Add the oil to another large frying pan and cook the slices of liver over a high heat for about 30 seconds on each side. The liver should be browned on the outside and just cooked through in the middle.

5. 5

   Serve the liver on warm plates with the bacon and onions, the greens and perhaps some mashed potato.

6. 6

   Heat the butter over a medium-high heat, add the shallot and fry for a few minutes until softened. Add the cabbage, cover the pan and allow the cabbage to wilt in the heat for a couple of minutes, then add the parsley and season to taste.

7. 7

   Serve the crispy bacon and liver with the onion gravy and the Italian greens alongside.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.