Serves: 6-8, Calories: 323, Time: 4 hrs 45 mins

Ingredients:

• 840g liver (pork - see Tip).  1756
• 750ml semi-skimmed milk (or water - see Tip)
• 2 large onions, sliced.  150
• 8 rashers bacon, lardons.  404
• 1 tbsp balsamic vinegar.  42
• 1 tbsp plain flour.  51
• Salt and pepper
• 1 tbsp veg oil.  124
• 1 tsp butter.  38
• ½ tsp sugar.  20

Method:

1. In large Pyrex bowl; Cut liver into 1cm thick slices, soak in milk for 3-4 hrs.
2. In sauté pan; Sauté bacon until golden. Set aside on plate.
3. Soften onions in butter and sugar for 7 mins. Season and add balsamic. Bubble for a few seconds. Set onions aside on plate with bacon.
4. Meanwhile; Drain liver (discard milk), pat dry, dredge in seasoned flour.
5. In sauté pan; Flash fry liver on high heat in oil for 1 min stirring frequently. Turn heat off. Add bacon and onions to pan momentarily to warm. Toss.
6. Serve with veg and potatoes.

Calories = 2585

• 2585 / 6 = 431
• 2585 / 8 = 323

Tip: Pork liver is stronger but more tender than lambs liver when cooked. Chicken livers are mildest and softest and best for pâtés.

Tip: Soaking the liver in milk helps remove excess blood and impurities and also softens the flavour (gets rid of that mineral/metallic tang). Water does the same but to a lesser degree so use water instead to save on milk.