Liver Loaf

1. Heat the oven to 180°C (350°F) Gas 4.

2. Grease a 1 kg (2 lb) loaf tin. Melt the lard in a frying-pan, add the liver and fry over brisk heat until browned on all sides. Remove with a slotted spoon, drain and cool on absorbent paper, then mince.

3. Mix the minced liver with all the remaining ingredients, adding salt and pepper to taste. Make sure that all the ingredients are combined.

4. Spoon the mixture into the prepared tin, pressing it down firmly. Cover with foil, then place the tin in a roasting pan half filled with hot water.

5. Bake in the oven for about 1 hour or until the juices run clear when the loaf is pierced in the centre with a knife.

6. Meanwhile, , make the tomato sauce: heat the oil in a saucepan, add the onion and garlic (if using) and fry gently until soft. Add the remaining sauce ingredients with salt and pepper to taste, then bring to the boil, stirring constantly to break up the tomatoes.

7. Lower the heat, half cover with a lid and simmer gently for about 20 minutes, stirring from time to time.
Remove from the heat, leave to cool for a few minutes, then puree in a blender or work through a sieve.

8. Return to the pan, taste and adjust seasoning, then simmer gently on top of the cooker until cooked.

9. Remove the cooked liver loaf from the roasting pan, leave to stand for 5 minutes, then pour off any fat and juices from the tin. 9 Turn the loaf out on to a warmed serving platter then pour a little of the hot tomato sauce over the top. Serve at once, with the remaining sauce handed separately in a sauceboat.