Classic hearty dishes are the stuff of dreams on these cold winters nights, this one is flavour packed and to be honest dead cheap too!

• 150g Lambs Liver
• 1 Rasher Back Bacon
• 1 Red Onion
• 1 Beef Oxo Cube
• Gravy Granules

In a large pan/wok, cook the liver for about 2 minutes either side with a splash of oil and then leave to one side to rest.  Slice the bacon into thin strips and then fry in the pan used for the liver. Once crispy, remove and reserve for later.  Finally, thinly slice the onions and sweat down until soft.  Crumble over the Oxo and add about a cup of boiling water from the kettle.  Add the gravy granules and thicken.  Serve the liver with some mashed potato and steamed greens topped with the bacon and smothered in the onion gravy.

PG