Liver & Bacon with Mash
Lamb's liver in a rich onion gravy with British smoked bacon and buttery mash. (350g)
Tender pieces of lamb's liver in a rich, onion gravy made with smoked British bacon and a splash of red wine. Seasoned with thyme and cracked black pepper and served with a creamy British mash
Our Serving Suggestion You can't go wrong with some buttered cabbage - savoy, cavolo Nero - or mustardy greens
Our Drinks Pairing Liver and onions are sweet, so we need a wine with matching sweetness. To complement the iron flavour of liver go for a Merlot - voluptuous, soft and lingering
Mashed Potato (47%) (Potato, Butter (MILK), Salt), Liver (20%), Water, Onion (10%), Smoked Bacon (4%) (Pork, Water, Salt, Sugar, Stabilisers (Penta Potassium Triphosphate, Sodium Polyphosphate), Preservative (Sodium Nitrite), Anti-Oxidant (Sodium Ascorbate)), Cornflour, Tomato Puree, Red Wine, Beef Stock (Beef, Yeast Extract, Natural Flavouring, Salt, Tomato Paste, Molasses, Lemon Juice Concentrate, Onion Powder), Brown Sugar, Rapeseed Oil, Thyme, Salt, Ground Black Pepper.For Allergens, including Cereals containing Gluten, see ingredients in CAPITALS.
|Per Serving (350g)||Per 100g|
|Fat||9.50g (of which saturates 4.30g)||2.70g (of which saturates 1.20g)|
|Carbohydrates||28.0g (of which sugars 4.6g)||7.9g (of which sugars 1.3g)|
For best results please microwave. Microwave: Remove sleeve, pierce film several times and place in microwave.
The following is a guide only. 850W microwaves: Full power for 2 minutes 15 seconds 1000W microwaves: Full power for 2 minutes
After heating allow to stand for 1 minute, then carefully peel back the film (CAUTION: hot steam may escape) and serve. DO NOT REHEAT.
Oven: Remove sleeve and film. Remove the contents from the tray, place in an oven proof dish and cover with foil Place in a preheated oven for 25-30 minutes. ELECTRIC 190°C - FAN 170°C - GAS MARK 5
Make sure food is hot throughout and serve.