To love liver and bacon

I'd have to bring a whole brewery to eat liver.

I have not eaten meat for more than thirty years but I do cook it for my OH. Liver and bacon or liver and onions are form favourites.

Well, you should all come to mine! (Bring a bottle though)

I might do my signature plum crumble for afters.

I remember the UCP tripe shop from the 1950s Bellanonna. Wish I didn't! The memory of slabs of that "brown and white stuff" still makes me shudder! My dad used to eat it with vinegar poured over it. Eurgh!

Luckyoldbeethoven

I remember being kept back in the lunch hour and sitting alone at a table with a plate of liver and bacon in front of me and being forced to eat it. I retched at every forkful, now just the smell of it makes me feel sick! Sorry, no liver for me!

Are you me, Luckyoldbeethoven?

In my case, the liver had those awful pipes in it and I sat there in solitary splendour till going home time, not eating a morsel. Thank goodness they stopped short of serving it up again the next day.

Offal of any sort is the one thing I just can’t eat.

Romana, actually (different region)

flopen I remember tripe and onions in the 40s that my mother made. It was delicious. Again, I’ve only had it in Italy as Trippa alla Romagna and loved it.

I love pigs liver, or ox, if it's soaked in milk beforehand. None of my children will touch it though.
I remember, when I was a child, seeing my mum eating tripe and onions with great pleasure. She tried to get me to taste it but i refused .

For me, it doesnt matter how it's cooked, and some of these dishes sound lovely.

It's liver, though.

They make a very palatable version in Italy: liver with sage (fegato alla salvia). It’s tender and delicious unlike some of the chewy stuff I’ve had (but no longer do) in pubs or restaurants here.

I remember being kept back in the lunch hour and sitting alone at a table with a plate of liver and bacon in front of me and being forced to eat it. I retched at every forkful, now just the smell of it makes me feel sick! Sorry, no liver for me!

Oh gosh I forgot the sliced tomatoes and the tomatoes purée! Also, it has to be lambs liver.

Ooh we love liver and bacon! Unfortunately my husband prefers it pan fried, while I prefer it casseroled with tomatoes, onions, garlic and herbs. We tend to take it in turns - I haven't so far agreed to cook it two different ways on the same day, and I don't intend to ever

Delia Smith says the secret is to not cook it for long. I dust it with flour, lightly fry in butter and oil, set aside and cook the smoked bacon with onions and then do the gravy which is cooked with rosemary, garlic, Worcester sauce and red wine poured over and then the whole thing is put in the oven on a low heat for around ten minutes or so.

(You all really wanted to know that!)

My other half mashes the potatoes with cheese and butter. He reckons my version of liver and bacon would cost loads in a posh restaurant.

I love it too. My mother used to soak the tough sort (beef?) in milk overnight before cooking it in a casserole with onions and bacon. It took that nasty sharp taste away and seemed to tenderise it. The gravy from liver is delumptious soaked up by fresh bread after the mashed potatoes all gone.

Liver & bacon is wonderful, but not cooked as it was back when I was a child. The country had rationing right up to 1954, so mothers could only buy what was available, that being liver, and not the delicate lambs liver. It was often cooked so tough, you could repair the soles of your shoes with it.

In a bowl of seasoned flour I place small squares of chopped lamb's liver, coat each piece with the flour. Trim and chop a pack of unsmoked back bacon.

In a pan of hot olive oil, just a slosh, I toss a couple of garlic cloves, crushed, half a Spanish onion, finely chopped, a bunch of spring onions, chopped. Then I add a deseeded pepper that has been cut into slender slices. I add a handful of freshly, finely chopped parsley, then toss all the ingredients together before adding the meat.

Meanwhile, in a pan of salted boiling water I cook a handful of pasta bows, (Farfalle) while that is simmering I mix up a jugful of lamb gravy using instant granules and stock cubes.

When the meat has lost it raw appearance I add the gravy to the pan, lower the heat and cover it.

When the pasta has cooked to an al dente finish, I drain the pasta, then on a pre-warmed plate I place a couple of generous scoops of the liver & bacon, add the pasta and serve. Delicious with a glass of Chianti.

Love it here too!

Mr P not so keen, but will occasionally agree to liver stroganov. (Or should it be stroganoff?)

Of course not! I love liver and bacon with creamy mash and onion gravy.

It's very good for you too, rich in iron.

Are you unreasonable to love liver & bacon? Without the shadow of a doubt. Very. Not envy

Lovely, but it has to be calves or lambs liver coated in oatmeal.

Oh how delish! But never had it with cheesy mash.

Yes, you're very unreasonable!
My mum and my sister love it too, though.