The rich, savory liver pairs beautifully with the sweetness of the onions, while a rich pan sauce adds another layer of depth to the dish. Smothered Beef Liver and Onions is a classic comfort food ...

Take the pan off the heat and keep the onions warm. Heat a grill or a griddle pan to high and cook the bacon until crisp at the edges. Keep it warm. Season the liver slices with salt and pepper ...

Transfer the slices to a plate and repeat with the remaining liver. Reduce the heat, add rest of the oil and the sliced onion and cook for a minute or so, stirring occasionally. Add the bacon to ...

Caramelised onions, shallots, complement the flavour ... You can double-down on the meat steaks and mix liver into a cooked bolognese, or make hashes with crispy fried bacon too.

It’s funny how second- or third-tier cuts like liver always remind me of her. I like to serve this with buttered cabbage. To make the sauce, gently cook 1 roughly chopped onion in 20g butter ...