Liver and onions

Liver and onions

I love liver, but always choose lamb's or calf's liver which are milder than pig's. The best way to cook it is with lots of caramelized onions.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 4

• 2 large onions, sliced but not too finely

• 600 g (11/4 lb) liver, thinly sliced

• 3 Tbsp olive oil

• Salt and black pepper

• 2 Tbsp plain flour

• 1 tsp mustard powder

• 250 ml (9 fl oz) onion or vegetable stock

• Chopped fresh parsley to garnish

1. Cook the onions in the olive oil in a large frying pan for 4 to 5 minutes while preparing the liver. Season the liver.

2. Mix the flour and mustard powder together and generously dust the liver with it. Move the onions to one side in the pan, add the liver and fry for 3 to 4 minutes on a medium-high heat on each side. Do not overcook, or the liver will be tough.

3. Transfer the liver to warmed plates, then add the stock to the pan. Bring to the boil, stirring all the time, and season the gravy to taste. Add a little more stock is a thinner sauce. Pour the onion gravy over the liver and garnish with chopped parsley before serving.

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