Name: Potatoes with Lamb’s Liver, Bacon and Avocado
Ingredients: 1 avocado, thinly sliced; 2 tablespoons olive or vegetable oil; 3 tablespoons olive oil; 2 lb (900 g) potatoes, thinly sliced; Sea salt and freshly ground black pepper; 8 rashers streaky bacon, cut into strips; 2 large onions, thinly sliced; 1 tablespoon wine vinegar; 1 teaspoon French mustard; 1 lb (450 g) lamb’s liver, cut into strips

Lucy Madden

Potatoes with Lamb’s Liver, Bacon and Avocado

Preparation info

Difficulty
Medium

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Here is a good combination of colours and flavours – bland and sharp, hot and cold – that elevates the old favourite ‘liver and bacon’ into something more sophisticated.

Ingredients

2 lb (900 g) potatoes, thinly sliced
2 tablespoons olive</

Dinner
Main course
April

Method

Heat the oil in a large frying pan, add the onions and potatoes, then the liver and the bacon. Season as you go. Cover with a tight-fitting lid and cook on a low heat for 20–30 minutes until the potatoes are just tender.

Meanwhile mix the mustard with salt and pepper to taste (and a little sugar if you like), add the vinegar and oil and amalgamate. Mix the avocado with the dressing. Put

Preparation info

Difficulty

Appears in

Ingredients

Method