Slow Cooker Liver and Onions

Slow Cooker Liver and Onions**Ingredients:**- 500g lamb’s liver, sliced- 2 tbsp plain flour- 2 brown onions, sliced- 2 tbsp olive oil- 1 beef stock cube + 300ml water- 1 tbsp Worcestershire sauce- 1 tsp dried thyme- 1 tbsp tomato paste- Salt and pepper, to taste- Mashed potato, to serve**Method:**Simply toss the liver slices in flour seasoned with salt and pepper, then quickly brown in a hot pan with a little olive oil for extra flavour. Transfer the liver into the slow cooker along with the sliced onions. Mix the stock, Worcestershire sauce, thyme and tomato paste together, then pour over the top. Cover and cook on low for 7 to 8 hours, or on high for 4 hours until the liver is tender and the onions have turned soft and sweet. Serve hot spooned over creamy mashed potato, with the rich gravy poured generously over the top. Slow Cooker Recipes For Beginners