Lamb's Liver, Onions, Mushrooms & Gravy

What a way to start the day!

Tunnelling through the freezer draws looking for something to defrost for an evening meal, I happened upon a bag of something or other ...

... and then it twigged! It's leftover gravy.

With liver in the fridge ... check ... mushrooms available ... check ... and an onion ... check ... it's time to cook up some breakfast.

Using a good knob of butter, shredded onions are softened for a few minutes and pushed aside to make room for the liver, gently cooked on each side for a minute or two, then in with the mushrooms to soak up all the spare fat and the gravy (now defrosted) poured over.

Simmer for a short while to reduce and really thicken up, then onto a plate.

Wolf down without pausing for breath!