1/2 lb to 3/4 lb of lambs liver thinly sliced
4 rashers of lean back bacon
1 small onion chopped
3 or 4 mushrooms chopped
Tablespoonful of plain flour
Tablespoon of dried mixed herbs

1/2 pint of stock (Or can use Oxo cube or similar)
Salt, pepper and paprika to taste
Dash of tomato puree
Dash of Worcester Sauce
Dash of light soy sauce
Hot water if using stock cube
Light oil spray such as One Cal or dash of Olive oil

Method:-

Coat the liver slices in the plain flour and place on baking sheet in Halogen Oven and give a spray of One Cal or other light oil spray.(If no spray drizzle with a little olive oil). Cook on lower ring for three minutes at 200 degrees Centigrade until browned and sealed. Remove and place in small Pyrex dish with chopped rashers of bacon, chopped onion, mushrooms and dried mixed herbs. Add salt, pepper and paprika to taste, tomato puree, soy sauce and Worcestershire sauce and crush stock cube on top.(If using other stock, omit the cube and use the stock, heated up, instead of boiling water). Pour on enough boiling water to just cover and place dish uncovered in Halogen Oven. Cook on 200C for 20 – 25 minutes, on low rack, stirring occasionally. Cook for a little longer if wanting gravy thicker. Serve with small potatoes boiled in their skins, boiled carrots and green beans or peas.

I have been a lover of this dish for years but, cooked this way, made it probably the best I have ever had it. Try it, and I hope you get similar results. If you are worried about the salt, leave it out or add just a small pinch as there may be enough in the stock cube and soy sauce.

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