1. Heat a nonstick frying pan with half the butter over a medium heat and fry the bacon for 3-4 mins until crispy. Remove with a slotted spoon and set aside on kitchen paper.
2. Pat dry the livers, then toss with 2 tbsp flour and plenty of seasoning. Shake of any excess, then cook in the bacon fat over a medium heat for 1-2 mins each side until browned. Set aside.
3. Add the remaining butter to the pan with the onion and cook for 8-10 mins over a medium-low heat until lightly golden. Stir in the bacon and liver.
4. Mix the remaining flour with 2 tbsp stock. Transfer the liver mix to a slow-cooker. Set to low, then pour in the remaining stock, the Worcestershire sauce, bay leaf and the flour paste. Stir well, then cook for 6-8 hrs until the liver is tender and the sauce silky. Serve with mash and peas, if you like.
*Liver is high in vitamin A and should not be consumed by women planning pregnancy or during pregnancy.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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