How to deliver a cheap and tasty meal

Another tasty, cheap and filling recipe courtesy of my lovely dad, you will be famous soon dad! He's always told me how he fancies a plate full of liver and onions-the very thought always made me want to be sick-but as he's been such a great dad, I put my queasiness aside for a day and made him the treat he's been wanting. I read that if you were to get liver to avoid pigs liver as it could be quite bitter, I have since realised this is all just personal preference. Pigs liver is cheaper and if you don't like the taste if you soak it in milk for 30 minutes it's supposed to combat the bitterness. I used lambs liver, it cost £1.34 and there was enough for two big plates full. As well as being cheap, it's actually quite good for you, it contains a large amount of high-quality protein, an easily absorbed form of iron and all of the B vitamins-including B12 and folic acid in significant amounts. I have to say I didn't like it myself however, the gravy was delicious and my dad said it was the best he had tasted so that's good enough for me!

Lambs liver

Onion sliced

2 rashers streaky bacon

300ml beef stock

Tbsp flour

Worcester sauce

Tbsp tomato ketchup

Tbsp oil

 In a frying pan on a medium-high heat with the oil, fry the onions and chopped bacon until the onions are soft and the bacon is crispy.

Slice the liver into cm thick strips and fry for 2-4 minutes until cooked and remove from the pan and keep warm while you make your gravy.

  Add the flour to the onions and bacon and stir, gradually add the beef stock stirring constantly so you don't get lumps until it's all added. You may need to keep adding more water depending on how thick you like your gravy. Add a dash of Worcester sauce and the ketcup and stir in. Return the liver to the pan and let bubble away for a couple of minutes.

Serve on its own or with a pile of mashed potatoes and peas. Enjoy!