Pat the liver steaks dry with paper towels. Use a sharp knife to remove any tough membranes or veins. Season the liver with salt, pepper, half the minced garlic, and the chopped thyme.

Cut the bacon into shorter pieces. Heat a skillet over medium heat, cook the bacon until well browned, then set aside. Reserve half of the bacon fat. In the same skillet, brown and cook the liver.

In a smaller skillet, heat the remaining bacon fat and sauté the shallots with the rest of the garlic. Add the cashews and toast them lightly. Serve the liver with cauliflower mash.

Calories: 622.9, Fat: 20.2 g, Carbohydrates: 33.6 g, Protein: 9.5 g