Lambs' fry with bacon

Step 1

Thinly slice the liver into 3mm thick pieces. In a plastic bag, put about 2 tablespoons of flour and shake the slices in it to coat.

Step 2

Heat a frying pan and fry the bacon until crisp, then remove. Add the butter and gently fry the onions until clear, then remove. Turn up the heat and cook the liver quickly for about a minute on each side - it should still be red in the middle.

Step 3

Throw the bacon and onion back in the pan and sprinkle the Worcestershire sauce over it. Give it a shake to cover and heat through, then remove from the heat. Serve on toast.

Step 4

You can also do this with balsamic vinegar instead of the Worcestershire sauce, and if you have any strong fruit jellies like currant or quince paste, throw a teaspoonful of this in as well.