Lambs Liver & Onions with Sage and Crispy Bacon

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2 tbsp plain flour

400g lambs liver, cut into thick slices

pinch of dried sage

handful of fresh sage, finely chopped

1 large onion, finely sliced

1 tbsp soft brown sugar

olive oil

4 large tomatoes, roughly chopped

2 tbsp dry sherry

2 tbsp tomato puree

300ml beef stock

5 rashers smoked streaky bacon

salt and pepper to taste

• Fry the streaky bacon in a large non-stick frying pan until crisp, then set aside on kitchen paper. Mix together the flour, dried sage, pinch of salt and pepper in a bowl, add the liver slices to get an even coating. Add olive oil to the frying pan on a medium to high heat, then fry the liver for 1 minute each side removing on to kitchen paper.
• Add 1 tbsp olive oil to the pan and fry the onion until soft. add the brown sugar until you get a light caramelisation. Add in the tomatoes and fry for 2 minutes to break down them down. Put half the fresh sage into the pan and fry for a further minute. If the pan looks dry at any point then add in a dash of water, it helps to bring up flavour from the bottom of the pan.
• Add in the sherry and allow to bubble for a minute, add in the tomato puree, fry for one more minute, followed by the beef stock. Allow this to come to a boil, then simmer on medium low, stirring occasionally for about 10 minutes. Put the liver back in the pan and cook for a further 3 minutes until cooked through, season to taste. To serve break up the bacon and sprinkle remaining sage over top of serving dish. 

• Goes well with a creamy mash