This is still my stuff.

I very rarely order liver in restaurants because frankly it’s just so easy to fuck up. However having eaten some extremely good steak at Unico in Epping before, it struck me during today’s visit that their chef might well know if not his actual onions then at least his offal. While it certainly could have been a little rarer, it certainly wasn’t ruined, and the choice of cure on the bacon, though I don’t know what it was, complemented the strong liver flavour very nicely. In summary: not bad.