Bacon-topped Liver Bake

(SERVES 4)

• 5 ml/1 tsp low-fat spread
• 350 g/12 oz pigs` liver, trimmed
• 1 onion, quartered
• 1 slice bread
• 8 sage leaves
• 2 parsley sprigs
• Salt and Freshly ground black pepper
• 1 egg, beaten
• 8 lean rashers (slices) streaky bacon, rinded
• 300 ml/ ½ pt 1 ¼ cups chicken stock, made with 1 stock cube
• 75 g/3 oz button mushrooms, sliced
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp sherry or water

To Serve:

• 450 g/1 1b potatoes, boiled
• Peas

Lightly grease a 1.2 litre/2 pt/5 cup ovenproof serving dish with the low-fat spread. Mince (grind) the liver, onion, bread and herbs into a bowl. Alternatively, put in a food processor but don’t process to finely. Season with salt and pepper and mix with the egg. Press into the dish. Lay the bacon on top and spoon over 45 ml/3 tbsp of the stock. Cover with foil and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 30 minutes. Remove the foil after 20 minutes to allow the top to brown. Meanwhile, put the remaining stock in the saucepan. Add the mushrooms and simmer gently for 5 minutes. Blend the cornflour with the sherry or water and stir into the stock. Bring to the boil and simmer for 1 minute, stirring. Serve the bake with the sauce and plain boiled potatoes and peas.