cf eats and he likes nothing better than a bit of hot offal, so without any sparklers and fancy shite he's gonna let you into his culinary delights - he's happy cos he eats offal.

This week, which is week number 1 on the cf menu, is:

Fried Liver and bacon

It's all too easy, no frills, no snappy herbs just this:

Ingredients

450g / 1lb Lamb's Liver (can also be pig, but definitely not your own - well preferably)

8-12 Rashers of Back Bacon - mmmm bacon

25g / 1oz Plain Flour

Salt and Pepper

1 teasp Dried Sage or Thyme

50g / 2oz Butter

1 teasp Oil

120ml 4 fl.oz. Stock

Instructions

1. Wash and dry the liver and coat with flour, which has been seasoned with the salt, pepper and sage.

1. Heat the butter and oil in a frying pan. Add some onions rings and heat till transparent but not brown. Push to the sides of the pan then add the liver and cook for 4-5 minutes each side depending on its thickness.

1. Meanwhile, grill the bacon for 2-3 minutes each side until crispy.

1. Remove the liver from the frying pan and keep warm. Add the stock to the pan and cook until thickened. Serve with the liver and bacon.

Now, I'd usually ad a bit o' mash with this and a few sprigs o' broccoli, naturally all in tub of thick brown gravy, but cf ant in to telling you what to do. Oh by the way it washes down well with beer too or if your posh try and bottle of red plonk, cf's been guzzling a slosh of Milpara Park Cabernet Sauvignon, 2001, from Southern Australia, and he likes it.

Until next time - Grub Up.