Liver and Onions

Method

1. Rinse 150 g of lamb's liver under cold water and pat it thoroughly dry with kitchen paper. Snip out any tough tubes and peel away the fine silvery membrane from the edges of the slices so they don't curl in the pan.
2. Season 1 tbsp of plain flour well with salt and plenty of black pepper on a plate, then turn the liver slices in it to coat both sides. Shake off the excess and leave the flour plate to one side — the remains will thicken the gravy.
3. Warm 1 tsp of sunflower oil and 10 g of butter in a heavy frying pan over a medium heat. Add 1 rasher of chopped streaky bacon and fry 2 minutes until the fat runs, then add the 1 thinly sliced onion with a pinch of salt. Cook 10-12 minutes, stirring now and then, until the onion is completely soft and golden at the edges. Scrape everything onto a warm plate.