Fried liver and bacon

Liver and other organ meats are a great source of vitamin D. These recommendations from the Food Safety Authority of Ireland specifically list organ meats as one of the key dietary sources. The importance of getting enough vitamin D3 cannot be overemphasised. To get the technical details of this watch this seminar presented by my friend Ivor Cummins - the Fat Emperor.

I live in Ireland - known for its cloudy skies. Most Irish people don't get enough exposure to the sun to make sufficient vitamin D3. So we need to supplement and eat foods which are rich in vitamin D3. Remember to get as much exposure to sunlight without burning as you can. This may well be the best source of D3 you can get.

This is a delicious and simple way to get some D3 into your diet from natural sources. It is all low carb and is very inexpensive to make.

Fried Liver and Bacon

2 Slices of lambs liver

1 onion, chopped roughly
A handful of mushrooms, chopped roughly
2 Rashers of unsmoked back bacon, cut into strips
Lard for frying
A splash of cream if you have it

Heat the lard on a large frying pan. Cook the onions and mushrooms until soft and slightly browned. Then slice the bacon into strips and cook this in the same pan with the mushrooms and onions pushed to the side. Switch off the heat, mix in some cream and serve immediately.