Name: Liver and onions with neeps, tatties and beans
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 4
Ingredients: 2 tsp rapeseed oil; 4 onions, chopped; 2 cloves garlic, crushed; 10g plain flour + 2 tsp extra; good pinch black pepper; 1 pack lamb's liver (450g); 1 low-salt vegetable or lamb stock cube, dissolved in 400ml water; 300g swede, chopped; 300g sweet potato, chopped; 100g parsnip, chopped; 300g pack green beans

Liver and onions with neeps, tatties and beans

Liver is low in fat and full of iron, and the colourful mash means this classic British favourite is packed with goodness.

Serves

Prep

25 minutes

Cook

35 minutes

Nutritional Information:

Each 564g serving contains (excludes serving suggestion)

KCal: 390
Carbs: 40.4g
Fibre: 11.6g
Protein: 28.4g
Fat: 10.1g
(Low)
Saturates: 2.2g
(Low)
Sugars: 19.7g
(Low)
Salt: 0.43g
(Low)
Fruit/Veg Portion: 5

What makes a healthy, balanced diet?

Ingredients

2 tsp rapeseed oil
4 onions, chopped
2 cloves garlic, crushed
10g plain flour + 2 tsp extra
good pinch black pepper
1 pack lamb's liver (450g)
1 low-salt vegetable or lamb stock cube, dissolved in 400ml water
300g swede, chopped
300g sweet potato, chopped
100g parsnip, chopped
300g pack green beans

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Method

Step 1

Heat 1 tsp of the oil in a large saucepan, add the onions and cook for 20 minutes, stirring regularly, until soft and caramelised.

Step 2

Season the flour with black pepper and coat the liver. Add the remaining oil to a frying pan, add the liver and brown for 3 minutes. Set aside.

Step 3

Once the onions are cooked, add the garlic to the saucepan and stir in the 2 tsp of flour.

Step 4

Slowly add the stock and more pepper, bring to the boil, stirring frequently, and add the liver. Cook a further 5 minutes until the liver is tender and the sauce thickens.

Step 5

Meanwhile, cover the vegetables in water and boil for 15 minutes until tender and drain.

Step 6

Mash the swede, potato and parsnip together and serve with the liver and green beans.

Recipe tips

Capture all the nutrients by using the cooking water from the vegetables for the sauce. You could cook the veggies first and reheat once the liver is ready.
This works well with calves', pigs' or chicken livers.
Freezing instructions: Freeze the vegetables and liver separately. Defrost in the fridge or microwave. Reheat until piping hot throughout.