Steak, liver & bacon recipe

Ingredients

• 800 g potatoes
• 500 g Brussels sprouts
• 1 splash of semi-skimmed milk

• 1 × 300 g fillet steak
• 200 g calves’ liver slices
• 1 tbsp English mustard powder
• Olive oil
• 4 rashers of smoked streaky bacon
• A few sprigs of fresh lemon thyme

• 2 red onions
• 2 sprigs of fresh rosemary
• 1 heaped tsp plain flour
• 1 tbsp blackberry jam
• 1 tbsp Worcestershire sauce
• 1 swig of smooth beer or ale
• 1 chicken stock cube

1. Thickly slice the potatoes and Brussels sprouts in the processor, then tip into the large pan and cover with boiling salted water and the lid. Rub the steak and liver slices with salt and the mustard powder. Press and whack the steak out so it’s 3 cm thick, then add only the steak to the frying pan with 1 tablespoon of oil, turning every minute until cooked to your liking.
2. Peel and halve the onions, then slice them in the processor and tip into the casserole pan with 1 tablespoon of oil and the rosemary leaves, stirring regularly. Drain the veg, return them to the pan, mash with the milk, and season to taste. Stir the flour into the onions, followed by the jam, Worcestershire sauce and beer or ale, crumble in the stock cube and add 300 ml of boiling water, then season with salt and pepper and simmer.
3. Remove the steak to a plate to rest, then add the bacon to the pan. When you flip it, add the liver slices and thyme sprigs, turning after a minute or so. Serve the mash on a nice board or platter with the liver, bacon and crispy thyme on top, slice up and add the steak and any resting juices, and serve the gravy in a jug on the side