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I will attempt to update wartime recipes to modern tastes, in order to keep up with new trends, attitudes and approaches to food and it's preparation while still keeping a traditional British wartime feel to recipes. I will start by making recipes to the letter and move forward from there to encompass different modern diets. I will attempt to make meals first fit in to a popular diet plan and then will move on to Vegetarian/Vegan versions. So that everyone can enjoy British wartime recipes. This experiment is for my own amusement as well as to feel closer to my grandparents over the years they cooked and lived through hard times.

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Friday, 18 May 2012

Liver and onion

Yesterday the other half made liver and onion. It was a really tasty but quick meal.

I suggest going to a good butcher for your meats as then you can get the leanest cuts. In the case of offal, having it properly trimmed is essential.

After you have bought your liver, simply slice it into chunks, (you can ask your butcher to do this for you if you like,) then fry it with chopped onion until brown.

We used lambs liver, but you can also use pig or ox. If you don't like a strong flavour though, you could try chicken liver.

This is so simple and tasty. We served it with sweet potato (in place of regular potato as it counted towards our 5 a day,) broccoli and cauliflower.
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