Liver in Bacon Parcels with Roasted Fiery Cabbage 

Ingredients

85g/3oz Lambs Liver, cut into three strips

3 x Rashers of Smoked Streaky Bacon

½ White Cabbage

Handful of Fresh Parsley

Knob of Butter

½ Tsp of Curry Powder

Salt & Pepper to Season

Extra Virgin Olive Oil

1.      Preheat the oven to 200C/400F/Gas 6. 

2.      Lay the bacon rashers onto a meat chopping board and place one strip of the liver at one end of each. 

3.      Roll the liver up in the bacon and secure each with a cocktail stick.  

4.      Heat the oil and butter in a frying pan and fry the liver and bacon parcels for 5-7 minutes, turning regularly to ensure they cook on all sides. 

5.      Remove the core of the cabbage and roughly chop.  Blanch with cabbage with a knob of butter, olive oil, and salt & pepper to season. 

6.      Add the cabbage to a roasting tin.  Drizzle with olive oil and sprinkle with curry powder.  Roast for 10-12 mins, or until the cabbage is tender. 

7.      Finely chop the parsley and serve the parcels with the cabbage on the side.  Garnish with the chopped parsley.