Search results

thank you ChefJune and Elf - I will give it a go, sounds good :)

thankyou Sattie :) Eric your method sounds delicious, but it doesn't address the thick gravy problem which I think is the villain. I am going to try offering hubs the dish sans gravy next time, the way you folks do it. Perhaps liver and bacon with 'gungy gravy' is a British dish as you on...

well all that sounds good to me, and I have enjoyed plain and simple fried liver meself, but dear hubs fondly remembers a dish his mum used to make, which was liver and bacon in thick gravy, so I have tried to give him that - but the mess I get just doesn't seem right.... I did think I...

I was hoping you had a 'rotten cooks' section where I could blend in (ha!), but not so, so here I am. Problem; my liver and bacon dish NEVER tastes how it should, whether I use lambs or pigs liver. What am I doing wrong? I cook the onions and bacon gently in a little sunflower oil...