This recipe is a real winter treat and is full of flavour and packed with loads of essential vitamins and minerals. For those of you who have never eaten liver, try and forget what it is and just enjoy the delicious flavour liver brings to a casserole. Unlike the dry old liver that you may have been subjected to as a child, this is succulent and just melts in your mouth.
- 40g butter
- 2 onions - sliced
- 8 rashers back bacon - chopped
- 2 carrots - diced
- 250g mushrooms - quartered
- 500g lambs liver cut into strips
- 3 tbsp seasoned gluten and wheat free flour
- 1 x 400g can tomatoes
- 250ml gluten and wheat free beef stock (from a stock cube is fine)
Pre-heat oven to 180°C, 160°C fan, gas mark 4.
Heat the butter in a large pan and sauté the onions and bacon gently until transparent. Toss the liver strips in the seasoned flour and add this to the onions and bacon and continue cooking for 2-3 minutes.
Add the remaining ingredients, bring to the boil and transfer to the pre-heated oven and cook for 1 ½ - 2 hours, until the vegetables are cooked.
Serve with dark green vegetables and some creamy mash.