How To Make Liver Casserole

Lots of people are put off liver because they remember being forced to eat it as a child, usually at school, and it’s true that in its raw state, or just fried, it’s really not very nice – calves’ liver excepted. The answer lies in the preparation. Spend a few minutes removing the skin and trimming the nasty bits away then cook the liver in a nice sauce with more appealing ingredients and you’ve got a result. Best of all, liver is packed with protein and it’s still dirt cheap.

1. Step 1:

   Wash the liver in a colander under cold running water then trim carefully, cut into small pieces and coat well in the seasoned flour.

2. Step 2:

   Snip the bacon into small pieces and get rid of any rind or excess fat.

3. Step 3:

   Chop and slice the onions and mushrooms while you warm some oil in a large frying pan. Start cooking the onions first, adding the mushrooms after a couple of minutes, and when

4. Step 4:

   Fry the liver and bacon pieces together over a high heat, adding a little more oil to the pan first, if necessary, then add to the casserole with the onions and mushrooms.

5. Step 5:

   Empty the tin of chopped tomatoes into the pan and make up ½ pint (250 ml) of instant gravy in a measuring jug. Add the gravy to the pan with about one tablespoon of tomato purée and a little mustard, stir well and allow to warm through for a couple of minutes before pouring into the casserole dish.

6. Step 6:

   Cover with a lid and cook in the oven, Gas Mark 5 (190°C) for 10–15 minutes.