Liver and bacon is a great British pairing with unbeatable rich and salty flavours. To really impress your dinner guests, serve this dish with some fluffy olive oil mash.
Place the potatoes in a pan of cold water and bring to the boil. Boil for 15 minutes until tender. Drain, then mash with the milk and 2 tablespoons of the olive oil. Cover and keep warm.
Melt the butter in a medium frying pan and soften the onion and garlic for 5 minutes, until soft but not browned. Remove from the heat and stir through the breadcrumbs and lemon zest.
Lay a rasher of bacon on a chopping board and, using a knife, stretch the bacon out so it becomes quite thin. Cut it in half and repeat with the remaining rashers.
Take the lamb's liver and slice into thinner pieces. Remove any tough inner tubes with a sharp knife. Season lightly with salt and pepper then roll through the breadcrumb mixture until it sticks a little.
Take a half bacon rasher and wrap around the liver. Repeat with the rest of the liver.
Heat the remaining oil in a non-stick frying pan. Over a medium heat, cook the wrapped liver for 1 1/2-2 minutes each side depending on thickness. The bacon should be cooked through without overcooking the liver. Serve on a bed of mashed potato and scatter with the parsley to serve.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.