1808. LIVER and BACON with CELERIAC MASH

serves four


8 rashers dry-cured streaky bacon
350 grams calf’s liver, thinly sliced
large pinch of caster sugar
1 tablespoon plain flour, for dusting
1 tablespoon sunflower oil
1 tablespoon balsamic vinegar

For the celeriac mash
2 large (about 450g) potatoes, diced
450 grams celeriac, diced
3 tablespoons skimmed milk
bunch of spring onions, trimmed and chopped

Make the celeriac mash. Simmer the potatoes and celeriac in a large pan of boiling, salted water for about 15 minutes or until tender. Drain and return to the pan, covered, to dry out.

In a small pan, gently heat the milk. Add the spring onions and cook for 2-3 minutes, until softened. Add to the potatoes and celeriac, then mash and season. Set aside, covered, to keep hot.

Meanwhile, grill the bacon until beginning to crisp at the edges.

Season the liver on both sides with salt, pepper and the sugar, then coat lightly in the flour. Heat a large frying pan over a high heat. When hot, add the oil, then the liver and cook for 2 minutes each side, until nicely browned but still pink and juicy on the inside. Add the balsamic vinegar to the pan. Serve the liver and pan juices immediately with the celeriac mash and crispy bacon.


bacon recipe courtesy of: Silvana Franco, Delicious Magazine