This warming hearty dish is a classic winter meal.
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