Instructions: Trim the liver as necessary removing any membranes and cutting out any ducts with kitchen scissors.

Cut into wide strips and toss in the seasoned flour reserving any extra flour.

Fry the onions in 2 tablespoons of the oil until soft.

Then raise the heat and cook stirring constantly until browned.

Remove and keep warm.

Grill the bacon until crispy and keep warm.

Heat the remaining tablespoon of oil in the pan and quickly fry the liver on both sides.

Do not overcook the liver should still be pink inside.

Remove and keep warm.

Remove the pan from the heat and sprinkle in the remaining seasoned flour.

Gradually stir in the stock lemon juice seasoning and wine.

Bring to the boil stirring constantly then reduce the heat and simmer for a couple of minutes. Spoon the onions on to a warm serving plate and arrange the liver and bacon on top.

Serve the gravy separately.

Serves 4

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