Liver and Onions

Instructions

Wash the potatoes, peeling them if you like, and put them in a pan of boiling water. Gently fry the sliced onions in a large frying pan with some of the oil or butter, and prepare the green vegetables while they cook.

Mix some flour with a little salt and pepper and spread it over a plate or wide bowl. When the potatoes are cooked, drain and mash them with butter and milk or cream until the texture suits you, then cover the pan to keep them warm.

When the onions are soft, lift them out with a slotted spoon, pressing the fat back into the pan, and set them aside in a bowl. Turn the heat as high as it will go and add a little more oil or butter if the pan looks dry.

Set the liver, the flour and the pan in a line so you can work fast. Dust each slice of liver with flour on both sides and lay it in the hot pan, without crowding it. Cook any slices that do not fit in a second batch.

Cook the liver for only about a minute on each side, turning it a couple of times, so the slices stay pink inside. Flour and juices will stick to the pan, and you should leave them there because they make the gravy.

Move the liver straight onto warmed plates. Have someone else serve the mash and vegetables while you make the gravy, so nothing goes cold.

With the pan still on high heat, return the onions and add a good splash of Henderson's relish. Stir hard while pouring in boiling water, scraping up the stuck-on bits. The flour on the pan base should thicken it, and if it stays thin you can stir in a little more flour, or cornflour mixed with a little cold water.

When the gravy is hot and thick, spoon it generously over the plates. The hot water from cooking the vegetables can be used for the gravy instead of boiling water.