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Liver and onions with neeps, tatties and beans

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Liver and onions with neeps, tatties and beans
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
390
Carbs
40.4g
Fibre
11.6g
Protein
28.4g
Fat
10.1g
Saturates
2.2g
Sugars
19.7g
Salt
0.43g
Fruit/Veg Portion
5
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 (450g)
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
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Method

Recipe 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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