AN ANTIDOTE TO OFF-DAYS

Our simple recipe will revive your hunger for tomorrow’s workout

LIVER, BACON & ONIONS SERVES 2

Plain flour, 2tbsp Sage, pinch Calf’s liver, 400g, sliced Bacon, 4 rashers, sliced An onion, sliced Stock, 300ml Tomato puree, 2tbsp

METHOD

1/ Combine the flour and sage – a source of vit K, which aids fat loss – and dust the liver. Fry the bacon until crisp, then remove. Brown the livers for 60-90 seconds. 2/ Brown the onions until soft, then stir in the stock and puree with a pinch of pepper. Simmer for five minutes while you pack tomorrow’s kit bag. 3/ Add the liver and let it bubble for four minutes, then mix in your bacon. Plate up with mashed spuds for a strong finish.