The old classic of liver and bacon that’s perfect for cold winter evenings and brought into season with celeriac mash.
- 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
- 1 tbsp balsamic vinegar
- For the celeriac mash
- 2 large (about 450g) potatoes, diced
- 450g celeriac, diced
- 3 tbsp skimmed milk
- Bunch of spring onions, trimmed and chopped
- 1. Make the celeriac mash. Simmer the potatoes and celeriac 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.
- 2. In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.
- 3. Meanwhile, grill the bacon until beginning to crisp at the edges.
- 4. 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 celeriac mash and crispy bacon.
Per serving: 388kcals, 18.3g fat (5.3g saturated), 28.7g protein,
28.4g carbs, 6.9g sugar, 2g salt
It’s important to cook the liver right at the last minute so it’s eaten while tender and juicy. If you’re not sure about keeping your eye on different pans at the same time, make the mash ahead and reheat in the microwave to serve.
go for a rich, hearty red from France's Rhône region or a Vin de Pays d’Oc Syrah from further south.