Liver & bacon sauté with potatoes & parsley

Ingredients

• 400 g baby potatoes 
• 2 tbsp olive oil 
• 4  spring onion trimmed cut into 2-3 pieces on the diagonal
• 4  bacon snipped
• 1 tbsp flour plain
• 1 tsp paprika for sprinkling
• 175 g lamb's liver sliced into thin strips
• 20 g flat parsley chopped
• 150 ml vegetable stock with bouillon powder) hot
• 4 tbsp cream 

Equipment

• frying pan
• wok

Directions

1. Halve the potatoes. Simmer in salted water for 12-15 minutes.
2. Drain and set aside.
3. Heat the oil in a wok.
4. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy.
5. Remove from the pan and set aside.
6. Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
7. Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
8. Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes.
9. Serve each portion topped with soured cream and a sprinkling of paprika.