Liver & bacon sauté with potatoes & parsley - Good Food Middle East

Ingredients

• 400g new potatoes
• 2 tbsp olive oil
• 4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal
• 4 rashers of unsmoked bacon, snipped into pieces
• 1 tbsp plain flour
• 1 tsp paprika, plus extra for sprinkling
• 175g lamb's liver, sliced into thin strips
• 20g pack flatleaf parsley, chopped
• 150ml hot vegetable stock (made with bouillon powder)
• 4 tbsp soured cream