Liver and Broad Bean Casserole

Courtesy of BBC Good Food, with a tweak or two,

Ingredients

• 2 large onions, chopped
• 25g butter
• 200g lamb's liver, chopped
• 200g bacon, chopped
• 400g can baked beans
• 400g can broad beans, drained
• 1-2 carrots, chopped
• 1-2 celery sticks, chopped
• 2 tsp mixed herbs
• 1 beef or lamb stock cube made up to ½ pint
• ½ pint apple juice

Method

1. Preheat the oven to 180C.
2. Brown the onions in the butter in a frying pan for about 5 minutes, until they begin to soften.
3. Add the liver and fry gently until sealed, about 10 minutes. Add the bacon and brown for 5 minutes.
4. Transfer the meat and onion mix to a casserole dish. Add the baked beans, broad beans, carrots and celery, and stir well. Add the mixed herbs, beef stock and apple juice and stir.
5. Cook in the casserole dish (with lid on) in the oven for 90 minutes. Check that it doesn't dry out during cooking.

Goes well with a nice Valpolicella.