Ingredients

Steps

• Preheat the grill to high.
• Fry sliced onions and sugar in 15g butter for 8 minutes until browned.
• Season with salt, pepper, and balsamic vinegar and keep warm.
• Grill the bacon until the edges are crisp.
• Coat the seasoned liver lightly in flour and pat off excess.
• Pan-fry the liver in oil over high heat for 30 seconds per side.
• Boil swede, carrots, and potatoes for 20 minutes until tender.
• Drain vegetables and blend with 25g butter into a smooth purée.
• Heat the purée to dry it out, stir in rocket, and serve with liver and onions.