Liver and bacon with celariac mash

Method

1. Make the celeriac mash. Simmer the potaotes and celeriac in a large pan of boiling water for about 15 minutes or until al dente. 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 pin and juicy on the inside. Add the balsamic vinegar to the pa. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.