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Family Liver Casserole

This is on old favourite that you do not see so much these days but it will bring back many memories and is so good for you.
• 50g butter
• 4-6 rashers of bacon, cut into small pieces
• 1 larger onion, peeled and sliced
• 50g plain flour, seasoned
• 500g lambs liver, cut into 1 inch strips
• 2 tbs of olive oil
• 500 ml of beef stock
• 400g tin of chopped tomatoes
• 3 sticks of celery, chopped
• 3 tbls of light soy sauce
1. Put the inner pot on a medium heat.
2. Add the butter. When the butter starts to melt add the bacon and onion.
3. Cook until the onion is soft. Then remove onion and bacon keeping to one side.
4. Toss the liver in the seasoned flour.
5. Add the olive oil and put the floured liver into the inner pot piece by piece. Fry until it starts to colour.
6. Turn the heat right down and add any seasoned flour that is left.
7. Cook for 1 minute stirring to stop the flour from sticking and burning on the base of the inner pot.
8. Slowly add the stock, stirring as you pour to stop it going lumpy.
9. Bring to the boil then add the chopped tomatoes, onions and bacon.
10. Add the celery and mix all together well.
11. Bring back to the boil put on the lid and turn down to a simmer.

NOTE: This recipe is supplied by Chef Dave Knowles from the UK and is described for a 4.5 litre inner saucepan so you will need to adjust quantities if you are using something else.