Liver and bacon for women at home

Liver and bacon is the pairing that has converted more sceptics than any other dish in the traditional kitchen. The bacon does two jobs at once: its salt and fat tame the strong flavour of the liver, and its crisp edges give the plate something to chew against. Grandmothers served it without calling it anything special, because it was simply supper, and it is still the best first liver a woman can cook.

Start with the bacon

Cook the bacon first, in the same pan, and let its fat be the cooking fat for the liver. That is the whole trick, and it is the same pan logic as liver and onions at home for women: the liver fries in flavour instead of in a dry pan. Keep the bacon aside to crumble over the top at the end.

Do not overcook the liver

Liver goes from tender to tough in about a minute, and most of the people who say they hate liver have only ever eaten it overcooked. Slice it thin, fry it fast, and take it out while the middle is still pink. The beginner guide in how to start eating organ meats says the same thing in a different way: the first liver should be a good one, or there will not be a second.

Serve it with something plain

Mashed potatoes and greens, or bread to mop the pan, and nothing clever. The liver and bacon are the flavour; the rest of the plate is there to hold it. Cook it once, properly, and the strong taste people warn about turns out to be a strong taste worth having.

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