Liver and Bacon Recipe

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15 min


15 min

Nutrition per portion

Calories 750 kCal 38%
Fat 47g 67%
  -  Saturates 18g 90%


  • cayenne pepper mixed with flour, for sprinkling
  • 500g (1lb 2oz) lamb’s liver, rinsed and sliced
  • 1tbsp olive oil
  • 2 x 300g pots fresh onion gravy
  • 8 rashers back bacon, rind removed
  • pre-packed mashed potatoes
  • if you are making your own mash
  • 1kg (2lb 4oz) potatoes, peeled and chopped
  • 50g (2oz) buttersplash of milk
  • 3tbsp fresh chopped chives


  • Sprinkle the cayenne mix over the liver. Heat the oil in a non-stick frying pan and cook the liver over a high heat for 2 to 5 minutes, stirring.

  • Stir in the gravy, bring to the boil then simmer for about 10 minutes. Meanwhile, grill the bacon until crispy, turning frequently.

  • Heat the mash as per instructions. To make your own, cook potatoes in lightly salted water until softened. Drain and mash with butter, milk and chives; season. Spoon the liver and onion gravy over the mash and top with crispy bacon.

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