Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and dried sage, if using, and use to dust the lamb's liver. Remove bacon from the pan and set aside.

Add the oil to the pan and brown the liver for about 1 min on each side, add a knob of butter and allow to to foam. Remove from the pan, lower the heat, then fry the sliced onion until soft and sweet for 15 minutes. Stir in beef stock, Worcestershire sauceand ketchup, then bubble for 5 mins.

Heat the mash according to the packet instructions (or see tip for homemade mash). Place a large saute pan onto the stove and add a little more butter. Once foaming, add the shredded greens, salt and pepper and add a decent splash of water. Cook until the **greens **have wilted. This will take about 4 minutes.

Put the liver back in the pan and cook for 2 mins until cooked through. Serve with the bacon the mash and the wilted greens.