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@dooks
This boil in the bag malarky is starting to intrigue. I feel a beefy experiment coming on.
Fun with liver again for me last night. Very thinly sliced back bacon cooked in a saucepan with olive oil till *just *crispy, then taken out and put in a shallow bowl, chuck a good handful of thinly sliced savoy cabbage in with the bacon fat and olive oil and a splash of water. Use bowl as lid which means the cabbage steams, keeps the bacon warm and warms the eventual serving dish. Win. While that's happening, sliced and washed the (lamb's) liver and toss in a bowl with olive oil, dijon mustard, a splash of sweet marsala wine, fresh thyme and plenty of cayenne pepper. chucked that lot in a searingly hot frying pan for 90 seconds each side. Then drain cabbage, chuck bacon and liver back in with cabbage pan, stir though, season with salt and fresh black pepper and DESTROY with a big glass of Rioja.
Was absolutely delicious, the whole enterprise took about ten minutes and total cost of non-storecupboard ingredients to feed up to four people was about £5.
Making ramen tonight. Also bargainous if you have leftover chicken and stock frozen (hello!).