Liver, bacon and onions

Method

1. Set a large pan over a medium-low heat and add a drizzle of oil, followed by the bacon. Gently fry the bacon until the pieces start to render a little fat and take on some colour. Add the thinly sliced onions and fry gently for 15-20 minutes, stirring as they cook. Once the onions are lovely and soft and beginning
   to caramelise, add the garlic and chopped sage and continue to cook for a further 3-4 minutes.
2. Add the brandy, if using, and bubble to reduce by half. Pour in the stock, add the thyme and season with pepper. Let the sauce simmer for 15-20 minutes or until the liquid has reduced by two thirds. Keep warm over a very low heat.
3. Meanwhile, put the potatoes in a large pan with a pinch of salt. Pour over cold water to cover, bring to the boil, then reduce the heat and simmer for about 20 minutes until tender.
4. Drain and return the potatoes to → the pan, mash until smooth, then beat in the milk and butter.
5. Trim any white ventricles from the liver, then use a sharp knife to cut it into 1cm-thick slices. Season, then dip in the flour to coat.
6. Heat a large frying pan until hot, then add the lard or a little oil. Add the sliced liver and cook for 1 minute on each side, no longer. Remove the liver from the pan and toss it through the bacon and onion mixture. Bring it all back up to a simmer for no more than a minute.
7. Serve the liver, onions and bacon on warmed plates, with mashed potato and mustard on the side.