Start by placing a large frying pan on a medium heat and laying in the Bacon.
While the Bacon cooks slice up your Onions into nice thin strips, as evenly as you can.
Fry off the Bacon until it is nice and crispy then remove from the pan, but leave the Bacon fat in the pan.
Chuck the Onions into the pan, add a small knob of Butter and season.
Fry off the Onion until it is nice and soft and starting to caramelise.
Once the Onions are ready, pour in your Beef Stock so it just covers the Onions.
Add around a table spoon of plain Flour and stir through.
Reduce the Stock until it is as thick as you want, then set aside ready to re heat once our Liver is cooked.
Take another frying pan and add a small splash of Olive Oil, turn the heat between medium and high.
Season the Liver and lightly dust in plain Flour.
Lay the Liver in the pan and fry on one side for around a minute then turn.
Fry on the other side for another minute then turn again.
Give the liver 30 second then flip for another 30 seconds on the other side.
Remove the Liver after around 3-4 minutes to keep it nice and pink*
*please note, The cooking time can change dependant on the size of the Liver and heat of the pan so this will require some trial and error to get it perfect.
Make sure the Liver rests for a minimum of 3 minutes, and use this time to reheat the Bacon and Onions.
Lay the rested Liver on the plate and add a nice spoonful of the Onions, top the dish with some rashers of perfectly crispy Bacon.
