Liver and Onions

1. Put the quartered potatoes in a pot of cold salted water, bring to the boil and simmer for 15 to 18 minutes until tender, then drain and mash with the milk and large knob of butter, seasoning with salt and pepper, and keep warm.
2. While the potatoes cook, soak the liver slices in a little milk for 10 minutes if you like a milder flavour, then pat them thoroughly dry with paper towels so they will brown rather than steam.
3. Heat the oil and 1 tablespoon of the butter in a large skillet over medium heat and cook the sliced onions slowly for 12 to 15 minutes, stirring often, until soft and deeply caramelised, then transfer them to a plate.
4. Season the flour with salt and pepper on a plate, dredge the liver slices to coat lightly and shake off the excess.
5. Raise the heat to medium-high, add the remaining butter to the pan and sear the liver for about 2 to 3 minutes per side until browned outside but still slightly pink within, as overcooked liver turns tough and grainy; remove and rest.
6. Return the onions to the pan, pour in the beef stock with the thyme, scrape up the browned bits and simmer for 2 to 3 minutes to make a light gravy, then return the liver briefly to warm through.
7. Meanwhile boil or steam the green beans for 4 to 5 minutes until bright and just tender, then serve the liver and onion gravy over the mash with the green beans alongside.

You'll use: Frying pan / skillet · Pan · Large pot · Saucepan · Steamer