I know it is not for everyone, but there is something about a dish of liver that is very comforting. I went to a funeral yesterday (lovely Pat Webb, rest in peace dear lady) and I just wanted something nourishing and comforting for tea last night. A hearty soup - pea and ham, mutton and barley, minestrone - would have done the job, but they all take quite a bit of time (and I end up eating them for a week).
So I decided that it was to be liver, bacon and onion gravy.
At my husband's insistance, I sliced an onion into fine half-moons. I would probably have diced it, but he was right. I cooked it very slowly in olive oil until it was entirely floppy and yellow and beginning to caramelise. Then I added some dried rosemary and cooked it a bit longer. Then I added dry-cured smoked bacon, cut into chunky lardons, and when that had browned and was about to crisp, I added 2cm pieces of lamb's liver. When that was cooked through (but before it could toughen) I added a slosh of dry sherry and some freshly ground white pepper. We had it with some M&S veg (asparagus, runner beans and broccoli; cauliflower cheese) and some extra onion gravy I'd had in the freezer. Perfect. A warming end to a sad day.