Liver & Bacon with Mustard Mash

This warming hearty dish is a classic winter meal.

Serves: 4-6 people

Ingredients:

• 1 pack of Eversfield Organic Pigs Liver or Eversfield Organic Lamb's Liver, cut into 5 cm pieces
• 2 tbsp plain flour
• 1 tbsp oil
• 250g pack of Eversfield Organic Back Bacon
• 1 large onion, finely chopped
• 1 can chopped tomatoes
• 150ml or 1/4 pint of beef stock
• 1 kg Eversfield Organic Potatoes, peeled and quartered
• 2 tbsp (1 oz) 25 g butter
• 1 heaped tbsp organic wholegrain mustard

Method:

Coat the liver with flour

Heat the oil in a large frying pan then add the liver and cook for 8 - 10 minutes, turning occasionally until golden and cooked through. Remove from the pan.

Add the bacon and onion to the pan and cook for 6-8 minutes, stirring occasionally until golden.

Add the tomatoes, stock and cooked liver to the pan, bring to the boil and simmer for 3-4 minutes.

Meanwhile, cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash with the butter, milk, mustard and seasoning to taste.

Serve the potatoes with the liver and bacon, accompanied by a selection of organic green vegetables