6-8as a starter
By Keith Floyd
Pop the streaky bacon into a frying pan and fry gently so that the fat runs. Add the pig’s liver and cook quickly — about 1 minute on each side. Pour in the sherry and enough water to cover. Add the spices and some salt and pepper. Simmer gently for about 20 minutes, until the liver is tender. Allow to cool.
Tip the liver and bacon (reserving the cooking liquid) into a food processor or