Liver & bacon with onion gravy

Serves 2 Prep 10 mins Cook 20 mins £ 3.10 a portion 504 kcals, 23g fat, 7g sat. fat, 7g sugar

4 rashers smoked streaky bacon 2 tbsp plain flour, seasoned pinch dried sage (optional) 1 tbsp olive oil 6 slices lamb’s liver (about 400g) 1 onion, thinly sliced 300ml beef stock 2 tbsp ketchup

Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for 1 min each side. Remove, then fry the onion until softened. Stir in stock and ketchup. Bubble for 5 mins. Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and mash.

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