Hairy Bikers Non-Stick Ceramic Coated Frying Pan (Grey), Fast and Even Heat Conduction, Easy Cleaning, Induction Hob Suitable and for Many Hob Types. Cook with Little or No Oil (20cm)

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Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. If you do get food glued to it then after its cooled leave it to soak for 5 mins then wash the food away – i have left mine with dried on honey glued to it and it still came off with no scrubbing, When ready to serve, reheat the oil to 190C. With a slotted spoon, lower all the par-cooked chips gently into the pan and cook for 4-5 minutes, or until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.

Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil, let it bubble for a minute or so to reduce slightly, then stir in the shredded sage, mustard, garlic and cream. Return the pork medallions to the pan, along with any juices that have collected on the plate, and continue to cook in the sauce for another 2-3 minutes, or until the pork is cooked through. Return the liver to the pan with the onion gravy for just 1–2 minutes to warm it through and finish cooking. Add the bacon to the pan and cook, stirring from time to time, for 8–10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp. Remove the chips from the pan with a slotted spoon and set aside to drain on plenty of kitchen paper. Repeat the process with the remaining chips. (The chips can be left for several hours at this stage.) Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1–2 minutes on each side until lightly browned, but not completely cooked through.Once you have used the pan let it cool completely before you wash it up even if it has food glued to it.

Our range of stainless steel, cast iron or forged aluminium pans include frying pans from sizes of 20cm up to 28cm, saucepans from 14cm to 20cm, woks, griddle pans and our high-quality cast iron casserole dishes.

Using a large, metal, slotted spoon, gently lower half the chips into the hot oil and stir carefully. Fry for ten minutes, or until cooked through but not browned.