Liver and Bacon with Mash and Onion Gravy

• 750 g Yukon Gold potato
• 2 tsp Fine sea salt
• 70 g Unsalted butter
• 150 ml Whole milk
• 2 medium Yellow onion
• 180 g Bacon
• 2 tbsp Plain flour
• 450 ml Beef stock
• 2 tsp Worcestershire sauce
• ½ tsp Black pepper
• 450 g Calf liver, thinly cut

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
2. While the potatoes cook, peel and thinly slice the yellow onions. Cut the bacon into short lengths. Pat the calf liver dry and season it with the black pepper and the remaining 1 tsp fine sea salt.
3. Heat a large frying pan over medium heat and fry the bacon for 6 to 8 minutes, turning, until crisp and the fat has rendered. Lift the bacon to a plate, leaving the fat in the pan. If the pan looks dry, add 15 g of the unsalted butter.
4. Add the onions to the pan and cook over medium-low heat for 10 to 12 minutes, stirring, until soft and deeply golden. Sprinkle over the plain flour and cook for 1 minute, stirring well so it does not catch. Gradually whisk in the beef stock, then stir in the Worcestershire sauce and simmer for 6 to 8 minutes until glossy and thick enough to coat the back of a spoon.
5. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Add 55 g of the unsalted butter and mash until smooth. Warm the whole milk, then beat it into the mash until creamy; season to taste with a little more black pepper if you like.
6. Push the onion gravy to one side of the pan, or pour it into a bowl and keep warm, then turn the heat up to medium-high. Add the remaining 15 g unsalted butter and quickly sear the liver for 60 to 90 seconds per side, just until browned but still slightly pink in the centre. Return the bacon to the pan for 30 seconds to warm through.
7. Spoon the mash onto plates and top with the liver and bacon. Stir the gravy once more and spoon it over the top. Serve straight away while the liver is tender.

Made this recipe? Rate it — a comment is optional.