Be The Jam

Serves 1

Quater of a red onion

two slices lambs liver

salt and pepper

balsamic vinegar

olive oil

dollop of double cream

lemon

bubble and squeak

Fry the red onion over a hot fire until turning brown, move to one side of the pan and add in the liver. Sprinkle with the salt and pepper and fry the liver for one minute on each side. Add in the balsamic vinegar and the cream and cook the liver for a couple more minutes on each side. Serve the liver with bubble and squeak and the onion sauce poured over the top.

For desert why not try one of those packets of instant just add hot water custard?