Fry chopped onion, bacon bits, chopped garlic and thinly sliced mushrooms in little oil till mushrooms are brown.
Add tablespoon of butter and chopped liver (not too small).
Fry a little then add the chopped tomato, Nandos Mediterranean paprika and Nandos Prego sauces.
Let simmer for a few minutes to warm through then add a splash of cream.
Serve with crusty bread.

Note:
I added a good squirt of smoked sriracha sauce too.

Recipe and photo: Elsabie Templeton