Calves liver with bacon and onion gravy

750g calves liver (thinly sliced)

4 thick rashers of smoked back bacon (rind removed and cut into large pieces)

1 level tablespoon unsalted butter

2 tbs sunflower oil

1 large white onion (peeled and finely chopped)

2 beef stock cubes (dissolved in 200 ml boiling water)

1 level dessert spoon tomato purée

1 heaped dessert spoon plain flour

3 tbs sweet sherry, madeira or Marsala

Salt and ground white pepper (to taste)

In a heavy sauté pan, melt the butter until hot and bubbling.

Quickly fry the liver in the butter (about 1 minute each side) and remove to a casserole dish.

Do the same with the bacon and combine with the liver.

Lightly season salt and pepper (being careful not to over-salt if using smoked bacon).

Set dish aside and turn oven on to 180º C.

In a medium-size saucepan, heat the oil and cook the onions until quite well caramelised.

Remove from heat then add the flour, stirring into a sticky roux.

Slowly add the stock, stirring out lumps as you go.

Add the tomato purée, stir in and put back on hob to gently simmer.

When thick enough, pour some over the liver and bacon to just cover, reserving the rest.

Cover the dish and cook in the oven for about 20 minutes then keep warm when cooked.

Finish the gravy with the fortified wine, gently heat then pour over the liver and bacon.