Prepare the onion, capsicum, mushrooms, thyme and bacon.

Remove the skin of the liver, cut into 1cm slices and then each slice into halves or thirds (you can ask the butcher to do this for you).

On a plate mix flour with ¼ tsp salt and good grind of pepper and lightly coat the liver in flour.

Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large frypan and fry the liver for about 1½ minutes each side.

Set aside the liver on a plate.

You just want to brown each side, it may not be completely cooked through.

Add another tablespoon of olive oil and a tablespoon of butter to a pan and fry the onions until they are about to turn golden.

Add the thyme and chopped bacon.

Fry till bacon is cooked through (about 4 minutes) and add the mushrooms and capsicum and fry till they are cooked.

Add ¼ cup of Marsala wine, Worcestershire sauce, water and bring to a gentle simmer, add the liver back in and heat through.

The key is too just cook the liver through (avoid overcooking it as it gets dry).

Add ½ cup of chopped parsley, additional ½ tsp salt (if needed), ground pepper and ¼ cup cream (optional) and stir through.

Thicken with cornflour if necessary.

Serve on toasted sourdough and garnish with parsley.

Optional: Instead of adding cream try a dollop of sour cream when serving.