Bacon Topped Liver

350 g/12 oz lambs' or pig's liver, cut into 8 thick
slices
salt
freshly ground black pepper
1 x 425 g/15 oz can tomatoes
6 tablespoons wholemeal breadcrumbs, mixed
with dried parsley and dried thyme
2 tablespoons water
6 rashers lean bacon, derinded and halved
15 g/1/2 oz polyunsaturated margarine
chopped parsley, to garnish

Put half the liver in a casserole or ovenproof dish and season well with salt and pepper. Cover with the tomatoes, reserving a little of the juice, then sprinkle with half of the breadcrumb mixture. Cover with the remaining liver, pour over the reserved tomato juice and the water. Add salt and pepper to taste. Lay the pieces of bacon on top. Sprinkle with the remaining breaderumb mixture and dot with the margarine.

Cover and cook in a preheated moderately hot oven (190 °C/375'F, Gas Mark 5) for 30 minutes. Remove the lid and return to the oven for a further 20 to 30 minutes or until the liver is tender. Garnish with parsley before serving.

SERVES 4