Liver and Bacon with Onion Gravy 

That is very kind of you. Thank you.

Thank you.

Thanks Mark. Not a chef, just love my old fashioned dishes!

Thank you. I appreciate your kind words!

You wouldn't believe the amount of people that tell me the same story Brian. They used to eat it all the time, but then somebody went off of it and they haven't eaten it since. My Mrs is none too keen either, but it gives me an excuse to get my parents over when she is out so we can all eat it. Best of luck with cooking it tonight and do let me know how it goes!

@@BestofBritishBlackwell The good news is, my wife enjoyed the Liver and Onions yesterday and it has been added to our menu rota ;-)

@@brianreay4104 Thats great news!

Thanks for the comment mate. I am glad it bought back some memories. My Mrs hates the small as well and can’t stand the stuff, but I love it! I normally always use Worcestershire sauce in this dish but probably forgot to video it!

I wish I could get lambs live here…it’s sooooooo gooood, yummo

my husband always told me to make it when he was away on business and to give it a day or two so he wouldn't have to smell it when he got home .. Lamb too - lol miss him.

I am sorry to her about your mum. Have a look at some of my other videos. There are a few old classics there. Drop me a message if you need any help or tips.

Hi Les. That is, by far the very best comment I have ever had and it has made my week. Thank you so much.

Blimey mate, In our house you’re a legend. THANK YOU 🙏 I’m looking forward to Christmas already 👍 Keep doing what you do, and please don’t ever stop. My wife, Ann would live on pie and mash. All the best xxx

@@lesroberts3226 It’s comments like these that keep me going. All of the very best to all of you.

👍👍👍👍👍❤️

Thanks for taking the time to comment. I am glad you enjoyed the video!

Let me know how it goes.

So glad you enjoyed it mate. Its a lovely meal and very cheap which definitely helps at the moment. If more people tried this recipe, more people would be converted to it. Wonderful source of iron for kids too!

Thanks for that Lee. I really appreciate you taking the time to comment and I am glad you enjoyed the video. Plenty more to come!

Love a bit of lea and perrins in the gravy!

A decent butchers is always a massive bonus. Have you tried Calve's liver?

@@BestofBritishBlackwell yes I love all types of liver calves is great in the slow cooker

Absolutely. Gravy and stock can even be frozen without losing any flavour at all.

Thanks for taking the time to comment. I agree that British food has a lot to offer. Old fashioned British dishes are essentially peasant food. Italian, French and Spanish peasant food is praised and worshiped worldwide these days. I am not sure why British food isn’t.

@@BestofBritishBlackwellSo true! Just one of my theories is that France, Italy and Spain have usually given 'names' to their dishes and are great self promotors of the Country's cuisine, truly believing it to be the best in the world - where sadly for many years we've been told how poor or non existent ours is - to the point that nowadays few younger people have much, if any knowledge of British recipes. My partner is Portuguese - and thinks no cooking in the world can be as good as her homeland.....although she's a great defender of our food too. It's very interesting that the ingredients in many dishes that younger Brits eat when abroad - they'd never touch here - but give it a foreign name, a holiday atmosphere and enough sauce...... I look at UK restaurants and find it immensely sad that it's the usual boring burgers, pasta or anglicised foreign dishes - it's hard to believe that as a nation we can have so little confidence in our recipes. I recently found a 1930's menu from a Sheffield restaurant - a wonderfully large choice of delicous sounding dishes and mouthwatering, uniquely British desserts (a far cry from the ubiquitous tirimasu or creme caramel).......which really belies the myth that Britain never had proper restaurants! Sorry for the rant - keep up the good work.......your recipe liver, bacon and onions for me this aftenoon!

Sounds lovely! I am glad you found the video useful. Thanks for commenting.

Thank you. That is very kind.

Great to hear! Nice one!

Thank you.

That is very high praise indeed. Thanks

Jennifer Lewis Thank you. What will you put the peppers in?

@@BestofBritishBlackwell Chop one up and throw it in with the onions :-)

Jennifer Lewis I like it.

Give it a go. Beats a casserole all day long!

MikeT Thanks Mike. I couldn’t agree more.

Thanks for commenting. The following link might be useful to you. www.bbc.co.uk/food/recipes/liver_and_bacon_with_94841

My Nan did that sometimes too. But I love when the liver goes a bit crunchy!

Thanks, I designed it so that everything was within easy reach!

Its a lovely meal and well worth trying. You can use lambs liver or calves liver, both work just as well. Why not add a couple of kidneys on the side as a treat!

Absolutely.

I'll give it a miss. Thanks. Not sure what liver you will be getting.

Hi. Thanks for taking the time to comment. The basic gravy stock was made using water, a beef stock cube and some beef gravy granules. I steeped the fried onions in that stock for about an hour and then thickened the gravy in the same pan which I fried the liver and back on. I did this because I wanted the gravy to absorb all of the flavour of the liver and bacon as well as using the excess flour in the pan (from the liver) to thicken the gravy. Works very time and gives a gravy that tastes superb!

That is a shame Derek. If you cant get Lamb's liver, the same recipe work for both beef and calves with calves being my preference. Best of luck with the cook.

Relax. Try not to get so upset by such minor things.

Always butter. I never use margarine, cant stand the stuff. I cooked the liver for about 3 mins either side in a very hot pan.

Thanks for this. If I were trying to only coat the liver, that method would work fine. However, you need to add the flour because the excess makes the gravy (I show this later on in the video). If there is no excess flour on the bottom of the pan, the gravy will not thicken.

Two reasons. Firstly to fully coat the liver. Secondly to ensure that the flour on the outside of the liver crisps in the hot oil.

@@BestofBritishBlackwell 3rd It's comfort food, get it in and under no circumstances add Avocado's or sht like that,Enjoy Peter.

Thanks Colin. I do like my liver medium!

Pigs liver makes a lovely pate. However, I find it a tad too strong for this dish.

Mash for me, is one of those things that changes depending on what I am eating. If I have something like Liver and Bacon, I love a smooth creamy mash. But if I am making pie and mash, I like a rough mash with white pepper!

suzycreamcheesez beef stock mainly.

@@BestofBritishBlackwell mahalo!

I cut out the sinue.

Me too. But on this occasion, my wife’s was also eating and she hates mushrooms.

Jan, my nan used to spend a lot of time doing that too. Fortunately, most of the liver comes pre-trimmed now and that saves a lot of time.

Not seen my kitchen for almost a year, had a stroke on 29th May last barely eating anything lost loads of weight in hospital, not sure if it’s a side effect from the many meds I take, lost the use of my left side.

@@JanTheNan Jan, I am really sorry to hear that. That really is terribly sad. I hope you recover very soon.

Best of British Blackwell thank you, even if I tried to emulate my dear Mum my left hand is useless, no holding a sarnie or cutlery unable to stand or walk.

I suppose that works just as well, but I am not so keen on Olive Oil, hence the butter and milk.

Thanks for the compliments. I may struggle to do anything about my voice, but what I will say is that I am not Australian. I am a 100% Londoner!

And what's up wid an ozzie accent !😡 ya pommie wanker! I suppose ur one of them blokes that drink warm fucking beer too huh🍺🍺🍺...

Dean. These are my earlier videos. Check out my later stuff.

@@BestofBritishBlackwell sorry lol!!😁

@@deanhitchen2742 Not a problem. When I started out, I had an old handheld camera and no lights or mics. I now have the full kit!

@@BestofBritishBlackwell Little idea for a future video ,please a meal i was brought up on which was , Rabbit Stew with Pearl Barley split pea and lentils ,slow cooked with stew pack /herbs then, finished of with crispy dumplings on top /chicken version optional for snow fakes lol!!

@@deanhitchen2742 leave it to me!