Liver with mushrooms, bacon and mash

Method

1. Put the potatoes on to boil in lightly salted water and drain when cooked. Mash the potatoes with the milk and spring onion. Taste and season. Set aside and keep warm.

2. Melt the butter in the pan until it is hot and add the oil. Sauté the shallots until they have softened then add the rashers and mushrooms.

3. Stir fry until they are both cooked through. Scoop out of the pan and set aside.

4. In the same pan fry the pieces of liver, just over a minute on each side should do. They are best when brown on the outside but pink in the centre.

5. Remove the liver from the pan and add the rashers back. Add the brandy, mustard and cream, taste and season.

6. Serve the liver beside the mash and pour the sauce from the pan over the meat.