Lamb’s Liver with Bacon, Mash and Savoy Cabbage

I love liver and can never understand why it is so unpopular with adults, let alone with children. It’s full of flavour as well as being one of the best sources of iron. The problem seems to be more about texture and this is probably because most people only ever eat liver that has been overcooked so much that it has become tough and tasteless. In fact, lamb’s and calf’s liver take only a minute or so to cook and should be firm and juicy, not dry.