Liver with Bacon & Pancetta

On 5th December 2014, This was Dinner

Our 10 year old niece who we don’t see half as much as we should has discovered Facetime. She has therefore started messaging Mr S the moment she gets in from school. She is excited that we have made plans for the next time we are down there. There’s early Christmas dinner, a trip to see Paddington (for her or me?) and a drink from I’m A Celebrity Vile Vineyard*.

Anyway, I digress as usual.

I dug out my old ‘Top 100 Recipes’ by Antony Worrall Thompson for this one.


  • Slice up some calves liver
  • Finely chop a couple of shallots
  • Preheat the oven to 170ºc (fan)
  • Get cherry tomatoes (on the vine if possible), sliced pancetta, plain flour, butter, bacon lardons, balsamic vinegar & seasoning ready


Pop the tomatoes in a baking tray and drizzle with oil,  season well and cook in the oven for about 20 minutes.

Pop the pancetta slices on a wire rack over a baking tray and cook until nice and crisp – keep an eye on it after about 10 minutes.

Season the flour and toss the liver in it to coat.

Melt some butter in a frying pan and cook the liver until almost done. Remove and keep warm. Cook the bacon lardons and shallots until the shallots are starting to soften and the bacon is cooked.

Add some balsamic vinegar to the pan, scraping the bottom to pick up all those lovely flavoursome bits. Add back the liver and season to taste.

We served ours with some finely sliced, baked potato. Serve up with the tomatoes and top with the slices of pancetta and a sprinkling of parsley. Drizzle with the remaining ‘gravy’.


*no deers blood or blended sheeps eyes but  we are going to come up with a drink that we can tell her is such a thing.


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