- Heat 1 tsp of the oil in a large saucepan, add the onions and cook for 20 minutes, stirring regularly, until soft and caramelised.
- Season the flour with black pepper and coat the liver. Add the remaining oil to a frying pan, add the liver and brown for 3 minutes. Set aside.
- Once the onions are cooked, add the garlic to the saucepan and stir in the 2 tsp of flour.
- Slowly add the stock and more pepper, bring to the boil, stirring frequently, and add the liver. Cook a further 5 minutes until the liver is tender and the sauce thickens.
- Meanwhile, cover the vegetables in water and boil for 15 minutes until tender and drain.
- Mash the swede, potato and parsnip together and serve with the liver and green beans.
- Capture all the nutrients by using the cooking water from the vegetables for the sauce. You could cook the veggies first and reheat once the liver is ready.
- This works well with calves', pigs' or chicken livers.
- Freezing instructions: Freeze the vegetables and liver separately. Defrost in the fridge or microwave. Reheat until piping hot throughout.