Pigeon Cottage Kitchen

I know that a lot of people are not liver fans but we love it and this is one of our favourite ways to eat it. Thin slices of meltingly tender pigs liver with caramelised onions, crisp bacon, a sauce to die for and lots of creamy mash…heaven! To make this properly, you need to buy your liver from a reputable butcher. It needs to be fresh and come from high welfare pigs. I use pancetta rather than streaky bacon but you could use either.

• Serves 2
• 1 large onion, sliced thinly
• 1 tbs light olive oil
• 1 pinch of sugar
• 1 clove of garlic, crushed to a paste
• 1 tbsp Dijon mustard
• 3 tbsps red wine
• 8 slices of pancetta
• 1 large piece of pigs liver, thinly sliced horizontally
• 1 tbsp parsley, finely chopped
• Salt and black pepper

To make…

• In a large frying pan, dry fry the pancetta so it becomes crisp. Set aside.
• Preheat the oven to 150C.
• Add the olive oil to the pancetta fat in the pan and then add the onions and a pinch of sugar and salt. Cook until soft and slightly caramelised – this usually takes about 15 minutes. Add the garlic after about 10 minutes and cook that through.
• Next, assemble the dish in a casserole dish. Place a tablespoon of the onion mixture in the centre of the dish. Crumble two of the pancetta slices onto the onion mixture. Add the liver on top of the onions, spread the Dijon mustard over it. Sprinkle with parsley and a little black pepper. Add the remaining onions and crumble two more rashers of pancetta onto it. You should have a compact and neat sandwich of the liver and onion mixture in the centre. Spoon the red wine over it. Cover with a tightly fitting lid and place in the centre of the oven for 30 minutes.
• Remove from the oven. The liver should be soft, tender and just pink. The juices from the bacon, onion, mustard, parsley, wine and liver should have formed a delicious thin gravy.
• Serve on warm plates; carefully divide the baked liver into 2 portions and top with 2 rashers of the remaining pancetta. Serve with fluffy, buttery mash and your favourite green vegetable.

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