Liver, Bacon and Mash

Photo: flickr user avlxyz

Ingredients

500 grams Potatoes, peeled and diced

1 tablespoon Olive oil

4 Rashers smoked streaky bacon

4 slc Lamb's liver

1 tablespoon Red wine vinegar

2 tablespoons Port

1 150 gram carton soured cream

Salt and pepper

Snipped chives, to garnish (optional)

Preparation

1 Cook the potatoes in a large pan of boiling, salted water for 8-10 minutes until tender. Heat 1 tbsp oil in a large frying pan.

2 Cut each bacon rasher into four pieces and cook for a minute. Add the chicken livers and cook on a high heat for 1-2 minutes each side until browned but still pink in the centre. Season to taste. Transfer to a heatproof dish and cover to keep warm.

3 Pour the vinegar and port into the hot pan and bubble vigorously for a minute. Stir in half the soured cream, lower the heat and simmer gently for 2-3 minutes until thickened.

4 Drain the potatoes and return to the pan. Mash well, beat in the remaining soured cream and season to taste. Pile the mash onto two serving plates and spoon the liver and bacon on top.

5 Season the soured cream sauce and drizzle over. Garnish with snipped chives and coarsely ground black pepper, and serve immediately.