1. Chop the onions, either dice or leave in long strips, and place in a hot fry pan. Fry until they are light brown and add in the bacon.

2. Fry the bacon for 3-4 mins on each side, keep moving them around so the onions don't burn.

3. Once the bacon is well cooked remove both bacon and onions from the pan and chop the bacon into bite size chunks, set aside for now.

4. Wash the liver and then place in the frying pan you have just used to do the onions and bacon, don't empty any of the fat from the bacon out of the pan, fry the liver in it. Fry on each side for about 4 minutes, the liver will lighten in colour as is cooks.

5. Once pretty much cooked through, add the bacon and onion back into the pan and also add 250ml of water (or enough to cover all the liver and bacon), leave to simmer for 10-15 mins.

6. Add the gravy granules to the pan and mix well, serve with vegetables of your choice and potatoes or beans.