INGREDIENTS

  • 8 rashers dry-cured streaky bacon
  • 350g calf’s liver, thinly sliced
  • Large pinch of caster sugar
  • 1 tbsp plain flour, for dusting
  • 1 tbsp sunflower oil
  • A slash of balsamic vinegar
  • 4 large potato’s
  • milk
  • large knob of butter

HOW TO DO IT

Make the mash. Simmer the potatoes in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.

In a small pan, gently heat the milk. Add to the potatoes, then mash and season. Set aside, covered, to keep hot.
Meanwhile, grill the bacon until beginning to crisp at the edges.

Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the mash and crispy bacon.

The dish I was served in Mick’s café was not calf’s liver but, I should think, pig’s liver. Also it certainly wasn’t favoured with balsamic vinegar! The mash was nice and creamy the bacon fresh and crispy.