Liver and bacon with mash and gravy

Instructions

1. Place the bacon in a large cold non - stick frying pan and cook over medium heat until golden and crisp. Remove the bacon from the pan, reserving the pan and any fat for cooking the liver.
2. Place the liver in a colander and rinse under cold water. Drain and pat dry with paper towel.
3. Place the flour in a shallow bowl and season with plenty of salt and pepper.
4. Slice the liver and toss to coat in the flour.
5. Place the oil and half the butter in the reserved frying pan over medium heat and heat until the butter has melted. Cook the liver for 3 - 4 minutes or until browned on both sides but not cooked through. Remove from the pan and set aside.
6. Meanwhile, melt the remaining butter in separate large frying pan over medium heat. Add the onion and cook until golden, stirring regularly. Sprinkle the remaining flour over the onion and stir to combine. Stirring continuously, gradually add the hot stock until well combined. Bring to a simmer, then stir in the Worcestershire sauce and simmer until the gravy is thick and glossy.
7. Put the bacon and liver in the pan and simmer for 2 -3 minutes or until heated through. Check the seasoning and adjust if necessary. Serve with mashed potatoes, parsley and peas.