Liver, bacon & onions
Soak the liver in the milk and leave in the refrigerator for 24 hours.
Heat the oil in a heavy frying pan. Fry the bacon and onions, and set aside. Dredge the liver in the flour and season with salt and pepper.
Add the liver to the frying pan, and fry until slightly pink in the middle. Remove and set aside.
Mix the cornflour and 3 tablespoons water, and pour into the frying pan while off the heat, adding the basil and thyme. Add the liver, bacon and onions to the gravy, and simmer for 15 minutes. Serve immediately