Grilled calves' liver with sherry, bacon & spring onion mash

Serves 4
1 bunch spring onions
100ml double cream
500g mashed potato
salt and pepper
12 slices streaky bacon
olive oil
4 x 150g slices calves' liver
100ml good sherry
4 handfuls watercress

Preheat the grill. Wash the onions and discard the outer layer, then cut them into rounds keeping the green and white parts separate.

In a stainless steel saucepan, bring the cream to the boil with the white parts of the spring onion and cook for one minute. Stir in the mashed potato and adjust the seasoning, mixing thoroughly. Make sure the mash bubbles and is very hot!

Grill the bacon until crisp. Set aside until you are ready to serve (it can be reheated at the last minute if need be). Put a griddle pan over a high heat to get really hot. Season the liver well with salt and pepper and pour over a liberal amount of olive oil. When the griddle is hot, drop the liver on it and cook over a high heat for 3 minutes on each side. Pour in the sherry and turn off the heat - the sherry will continue to bubble and start making the sauce.

Mix the green parts of the onions with the potato and place some in the centre of each serving plate. Place the liver on top, pour over the sauce and top with the bacon. Serve with watercress.