Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
The classic nutrient-packed combination: tender liver, smoky bacon and sweet soft onions in gravy.
Equipment: Large frying pan
Measures and names
Ingredients
- 300 g lamb's or ox liver, sliced
- 4 rashers smoked back bacon
- 2 onions, sliced
- 25 g butter
- 1 tbsp olive oil
- 200 ml beef stock
- 200 g spring greens (collard greens) or kale, to serve
- salt and black pepper
Optional extras
- 1 tsp fresh thyme leaves
Method
- Heat the oil in a large pan and fry the bacon until crisp. Remove.
- Add the butter and onions and cook gently for 8-10 minutes until soft and golden.
- Push the onions aside, turn up the heat and fry the seasoned liver for 1-2 minutes each side until browned but still slightly pink inside. Remove with the onions.
- Pour in the stock and thyme, bubble for 2-3 minutes to reduce, then return everything to warm through.
- Serve with steamed greens, with the pan gravy spooned over. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
Lamb's liver is milder than ox liver; soak it in milk for 30 minutes if you're new to liver. Don't overcook it - it should stay slightly pink.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 45 g | 14 g | 5 g | 34 g | 545 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
