Add the tomato ketchup and season with salt and freshly ground black pepper. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking.

Classic liver and bacon with a rich onion gravy. Rick pairs it here with refreshing Italian-inspired greens, complementing the deep gamey flavours of this dish. A simple and satisfying midweek treat.

Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel. Cook for 30 minutes. While the lover cooks ...

Set the bones in a baking pan with half an onion, toss with oil ... until it has thickened to a gravy consistency. Strain, add the giblets and chopped liver, and season with salt and pepper.