180g smoked bacon, cut into lardons
450g lambs liver, sliced
550ml Bistos chefs gravy mix for Red Meat
2 cloves garlic,crushed
12 small shallots
26 orange segments
4 tbsp balsamic vinegar
30ml Olive oil
Fresh Market Vegetables (any vegetables in season)

1. Pour the oil into a large sauté pan over a moderately high heat.
2. Season the liver and seal in the hot oil on both sides, then remove from the pan and keep warm.
3. Add the gravy mix to a pan and simmer for 20 mins adding balsamic vinegar.
4. 200oc/400of/gas mark.
5. Add the smoked bacon, garlic and onions to the pan and sauté until golden brown.
6. Cook off your fresh market vegetables in boiling salted water, cook until tender, drain off water and toss in butter and a touch of sugar.
7. Finish gravy with fresh orange segments then arrange the dish and serve.