Liver, bacon & onions

serves 4
ingredients
900g/2lb liver, cubed
450ml/3⁄4pt milk
225g/8oz bacon, cubed
2 large onions, chopped
2 tablespoons vegetable oil
200g/7oz plain flour
2 tablespoons cornflour
pinch of dried basil
pinch of dried thyme
salt and freshly ground black pepper
• Soak the liver in the milk and leave in the refrigerator for 24 hours.
• Heat the oil in a heavy frying pan. Fry the bacon and onions, and set
aside. Dredge the liver in the flour and season with salt and pepper.
• Add the liver to the frying pan, and fry until slightly pink in the middle.
Remove and set aside.
• Mix the cornflour and 3 tablespoons water, and pour into the frying pan
while off the heat, adding the basil and thyme. Add the liver, bacon and
onions to the gravy, and simmer for 15 minutes. Serve immediately.