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Marinating the liver in milk makes it beautifully tender, and the milk also gives a deliriously creamy sauce.
Serve the cobbler with carrots and green beans. The topping is starchy, so there is no need for a potato accompaniment.

1. Put the liver pieces in a shallow dish, pour over the milk and leave to marinate at room temperature for 1 hour.

2. Remove the liver from the milk and dry on absorbent paper. Spread out the flour on a flat plate and season with salt and pepper. Dip the liver strips in the seasoned flour, turning them to coat thoroughly.

3. Melt the margarine in a frying-pan, add the bacon and onions and fry gently for 5 minutes until soft. Remove with a slotted spoon and put in a round 23 cm/9 inch diameter 1.25 LITRE (2 pint) casserole.

4. Add the liver to the frying-pan and fry for 1 - 2 minutes, turning the pieces to seal.

5. Gradually stir the milk into the pan and bring to the boil, stirring. Cook for 2 - 3 minutes.

6. Using a slotted spoon, transfer the liver to the casserole with the onions and bacon. Pour in the milk and stir in the tomatoes with their juice and herbs. Season to taste with salt and pepper.

7. Heat the oven to 220°C/425°F/Gas 7.

8. Make the cobbler topping: sift the flour and salt into a bowl. Add the margarine and rub it into the flour with the fingertips until the mixture resembles fine breadcrumbs. Add the herbs and gradually mix in the milk to form a soft dough.

9. Turn the dough on to a lightly floured surface and knead gently until smooth. Roll out to about 1 cm (1/2 inch) thickness. Cut into rounds, using a 6 cm (2 1/2 inch) cutter.

10. Arrange the rounds of dough overlapping in a circle on top of the
liver mixture in the casserole. Brush the dough topping with a little milk to glaze.

11. Bake the cobbler in the oven for 20 - 25 minutes until the topping is well risen and golden brown. Serve at once, straight from the casserole.