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1. Sauté the chopped onions in 2 tablespoons of oil till soft and slightly caramelised and add the garlic. Sauté for another minute.
2. Remove the onion and garlic to a dish at the side.
3. Next cook the lardons and then add to the onion and garlic.
4. Cook the mushrooms with the thyme and remove to the onions.
5. Toss the liver in the seasoned flour.
6. Add extra oil to the pan, if needed, and sauté a small amount of the liver at a time on a high heat – and very quickly – to seal in the juices. Remove and add to the onion.
7. Return the onion, garlic, lardons, mushrooms and liver to the pan, pour in the lamb stock and bring up to a simmer, stirring for a minute or two.

To serve: I like to serve this dish with either rice or a grainy mustard mash with broccoli.