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Liver and onions with neeps, tatties and beans

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Liver is low in fat and full of iron, and the colourful mash means this classic British favourite is packed with goodness.
Serves
4
Prep
25 minutes
Cook
35 minutes
Each 564g serving contains (excludes serving suggestion)
KCal
370
Carbs
36.00g
Fibre
10.50g
Protein
28.00g
Fat
10.40g
Saturates
2.60g
Sugars
16.30g
Salt
0.40g
Portion Fruit & Veg
4
Ingredients
Ingredients
2 tsp rapeseed oil
4 onions, chopped
2 cloves garlic, crushed
10g plain flour + 2 tsp extra
good pinch black pepper
1 pack lamb's liver
1 low-salt vegetable or lamb stock cube, dissolved in 400ml water
300g swede, chopped
300g sweet potato, chopped
100g parsnip, chopped
300g pack green beans
Method
  1. Heat 1 tsp of the oil in a large saucepan, add the onions and cook for 20 minutes, stirring regularly, until soft and caramelised.
  2. 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.
  3. Once the onions are cooked, add the garlic to the saucepan and stir in the 2 tsp of flour.
  4. 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.
  5. Meanwhile, cover the vegetables in water and boil for 15 minutes until tender and drain.
  6. Mash the swede, potato and parsnip together and serve with the liver and green beans.
Chefs tips
  • 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.
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