´óÏó´«Ã½

For Listener Week on Saturday Live, Rob Hawkins cooks his Inheritance Snacks - a meal he has inherited, and another he would like to pass on.

Ìý

I know now that an 'authentic' carbonara has no cream in it, but this version is the one my Mum used to make, and the one that I've cooked hundreds of times since for friends. I think I might have added the onion at some point… it's layer upon layer of inauthenticity.

One pot of soured cream (normal cream or crème fraîche would do in adverse circumstances)

A few rashers of bacon, chopped

Eggs (at least one per person)Ìý

An onion

Garlic

Parmesan

Spaghetti

Black Pepper

- First, chop the onion. Fry very slowly and gently in a splash of olive oil. Finely chop the garlic and add this to the pan, making sure not to burn it. When the onion begins to caramelise, add the bacon.

- While the onion and bacon are cooking, bring a pan of water to the boil. Salt the water and, once it is boiling, add the spaghetti (100g per person).Ìý

While the spaghetti cooks:Ìý

- Mix one egg per person with a good dollop of soured cream. Beat together with a fork. Add a good few twists of black pepper.Ìý

- Keep an eye on the onion mix. If it's ready (the bacon should be slightly crispy; the onion should be soft and a warm brown) then it can happily wait with the heat off.Ìý

- Put your plates in a warm ovenÌý

Once the spaghetti has cooked:Ìý

- This meal is all about dishing up while keeping things hot!Ìý

- Drain the pasta, return it to the pan and stir in the egg/cream and onion/bacon. I tend to put the whole lot over a very low heat, stirring briskly, to just begin to cook the egg. Again, I know that's unorthodox…Ìý

- Plate up, and grate a generous amount of parmesan over it before topping with more black pepper.Ìý

Ìý

Ìý

I have always loved the rich taste of chicken liver and have since found recipes that showcase it. This is delicious as a lunch or, in a smaller serving, can make a good starter.Ìý

400g chicken liver (serves two as a hearty lunch)

Shallots

Garlic

Butter

Mushrooms

A few rashers of bacon

A splash of red wine if you have it

A slice of crusty bread, preferably a sourdoughÌý

- Heat a generous knob of butter in a frying pan. Meanwhile, roughly chop the shallots, and finely chop the garlic. Add both to the butter and fry gently.

- Chop the bacon and mushrooms and add these to the shallots. Stir it all together and fry gently for about ten minutes, letting things brown nicely.Ìý

- Roughly chop the liver and, once things in the pan are brown and caramelising, add the liver and stir. It needs to cook for about 3 minutes on a slightly higher heat than you have been using.Ìý

- Add a splash of red wine to 'de-glaze' the pan, picking up all the lovely flavour. Everything should be looking a rich brown.Ìý

- Toast your slice of bread lightly then deposit a good helping of the liver and mushrooms etc onto the toast. Best enjoyed with a glass of wine!Ìý

Ìý

As part of Saturday Live Listener Week we accepted Philip Farmer's invitation to take the programme to Wolverhampton.Ìý

Philip Farmer reveals the artwork he found in his loft.