Pork Liver & Bacon Casserole

• 3/4 kg pork liver
• 1/2 kg wiltshire smoked bacon (or any Smoked bacon but not streaky)
• 450 ml Worcestershire sauce
• 1 tablespoon tomato paste
• 250 g sliced mushrooms
• 1 small onion, chopped
• 2 celery ribs, chopped
• 5 garlic cloves, chopped
• 50 g butter
• 2 tablespoons vegetable oil
• 1 pinch black pepper
• 30 g bisto, gravy granules

1. Lay the liver & bacon into a large casserole dish & add the beef stock, Worcestershire sauce, tomato paste & black pepper.
2. In a wok or large frying pan heat the vegetable oil & butter.
3. Add the chopped garlic, chopped celery & onions & fry for around 3 minutes.
4. Add the mushrooms & fry for another 3 minutes or so until cooked through.
5. Pour fried vegetables into the casserole dish & stir & cover.
6. Preheat oven to around 170u0b0C & bake for 2 hours.
7. If required, season to taste & serve.

pork liver, bacon, worcestershire sauce, tomato paste, mushrooms, onion, celery, garlic, butter, vegetable oil, black pepper, bisto

Taken from www.food.com/recipe/pork-liver-bacon-casserole-259193 (may not work)