Liver and Bacon Sauté
Liver and Bacon Sauté



  • 400g new potatoes, halved
  • 2 tbsp olive oil
  • 4 trimmed and chopped spring onions
  • 4 rashers of smoked bacon, chopped
  • 1 tbsp flour
  • 1 tsp smoked paprika
  • 175g lamb’s liver, sliced into strips
  • 20g chopped parsley
  • 150ml veg stock
  • 4 tbsp soured cream
  • Simmer the potatoes in salted water for 15 mins, then drain and set aside. Heat the oil in a wok, and fry the potatoes until browned and crispy. Set aside to drain on kitchen paper. Chuck the spring onions and bacon into the pan, and sizzle for 4 mins or until crisp. Meanwhile, season the flour with salt, pepper, and paprika, and dredge the slices of liver in it.
  • Stir the liver strips into the pan, and cook for 3 mins. Toss in the potatoes, stir in the chopped parsley, then remove everything from the pan and divide between 2 plates. Pour the hot stock into the pan to deglaze, and allow to bubble for 2 mins. Pour your freshly-made gravy all around the liver and potatoes, and top with soured cream and a sprinkle of paprika.
45 mins
2 serving

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