- 15g/½oz butter
- 1 large onion, halved and thinly sliced
- pinch of sugar
- 1½ tsp balsamic vinegar
- 6 rashers of thinly sliced dry-cured streaky bacon, rind removed
- 275-350g/10-12oz calves' liver, very thinly sliced
- 15g/½oz seasoned flour for dusting
- 1 tbsp sunflower oil
- salt
- freshly ground black pepper
- 225g/8oz swede, peeled and cut into chunks
- 225g/8oz carrots, peeled and cut into chunks
- 225g/8oz potatoes, peeled and cut into chunks
- 25g/¾oz butter
- handful of rocket
- salt
- freshly ground black pepper
- Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.
- Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
- Grill the bacon until beginning to crisp at the edges. Keep warm.
- Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.
- Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.
- To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.
- Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.