Liver & Bacon with mash

A slightly simplistic title to a wonderful dish. (This recipe was adapted from a Rick Stein recipe)

Ingredients (serves 2):

• 2 large slices (thinly cut) of best calves liver - each cut in half
  
• Seasoned Flour
  
• Salt & Pepper
  
• 1 Tbsp oil

• 6 drycure rashers of streaky bacon

• 1 large red onion, halved and thinly sliced
  
• 2 tsp of balsamic vinegar
  
• 1/2 tsp sugar
  
• salt and pepper
  
• 25gms butter

• 225gms of swede
  
• 225gms of potatoes
  
• 225gms of carrots
  
• handful of wild rocket
  
• 25gms of butter
  
• Salt and Pepper
  

Prepare the onions by cooking in the butter until nicely browned. Then add the balsamic vinegar and sugar and cook for a further minute. Keep warm.

Peel and dice the vegetables and cook until tender. Mash through a ricer and mix in the butter, salt and pepper.(make sure you let the vegetables drain well and steam off before mashing) Keep warm. Just before serving, stir in the rocket. Yes I know it sounds a bit weird but I can assure you it really good!

Prepare the bacon by grilling until the fat is brown - keep warm under the grill until you are ready to serve.

Now wash the liver, dry on a towel and then coat the liver lightly in the flour. This is then fried in the oil on a high heat. The outside should be slighly browned and the inside nice and pink.

Serve the liver on the mash mix, spoon the onions around the meat etc and garnish with 3 rashers of bacon on the top. Enjoy!