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Liver & bacon sauté with potatoes & parsley

Contains pork – recipe is for non-Muslims only
Give yourself a boost with this iron-rich hearty autumn supper

  • Ready in 45 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 570
  • Carbohydrates 41
  • Saturated Fat 10
  • Sugar 0
  • Protein 32
  • Fat 32
  • Fibre 3
  • Salt 2.5

Nutrition per serving

  • Calories 570
  • Carbohydrates 41
  • Saturated Fat 10
  • Sugar 0
  • Protein 32
  • Fat 32
  • Fibre 3
  • Salt 2.5

Ingredients

  • 400g new potatoes
  • 2 tbsp olive oil
  • 4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
  • 4 rashers of unsmoked bacon, snipped into pieces
  • 1 tbsp plain flour
  • 1 tsp paprika, plus extra for sprinkling
  • 175g lamb's liver, sliced into thin strips
  • 20g pack flatleaf parsley, chopped
  • 150ml hot vegetable stock (made with bouillon powder)
  • 4 tbsp soured cream

Method

  1. Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.

  2. Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.

  3. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.

  4. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.

  5. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

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