Liver & bacon sauté with potatoes & parsley

2 servings 30-60 minutes 600 kcal or less bacon liver livers mains new potato new potatoes offal paprika saute spring onion spring onions

N/A

Source

Ingredients

400g new potato

2 tbsp olive oil

4 spring onions , trimmed and each cut into 2-3 pieces on the diagonal

4rashers 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

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

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.

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.

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.

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.