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  • Writer's pictureDavid

Liver and Onions

Deep, rich, warm and tasty. Forget your childhood nightmares - liver and onions is a superb dish!

Liver and onions is a classic, and much-maligned dish. It has been the victim of basically shoddy cooking, hence the aversion some folk have. This dish will change minds: rich, tasty, satisfying and healthy. High in protein, low in fat, full of flavour.



liver - any kind will do. I'm using pork liver





streaky bacon (or whatever you prefer/can get)




red wine



Watch the video


  • Slice the potato thickly

  • Finely chop the onion, garlic and celery

  • De-seed and chop the chilli - the more seeds you leave in, the hotter the chilli. Do it to suit your taste/asbestos mouth

  • Slice the mushrooms thickly

  • Finely chop the parsley

  • Slice the bacon into small strips

  • Rinse the liver under cold water, pat it dry (or leave it to dry), and cut into nice-sized pieces

  • Heat oil in a frying pan on a medium-high heat

  • Pop in the potato slices, and cook for 5 to 10 minutes

  • Do NOT shuffle them around!

  • Turn them over and cook for another 5 minutes or so

  • Add the bacon and stir it about

  • Let it cook for about 5 minutes, then add the onions, celery, garlic and chilli

  • Stir it through and cook slowly for about 15 minutes

  • Add the mushrooms and some pepper, give it a stir (don't we alway?)

  • After about 10 minutes, turn down the pan to a very low heat to keep it warm

  • Melt butter in another pan - if you don't have another pan, tip the cooked stuff onto a dish or plate and pop it in a warm over

  • Add the liver and cook on one side for one-and-a-half to 2 minutes

  • Turn it over and after a minute or so, add the red wine

  • With a blowtorch, match or just the flame (if using gas), burn off the alcohol, toss in the parsley, and give it a quick shake

  • Add the potatoes and onion mix, and toss it all about

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