Cut the liver in 2 pieces and in a well preheated pan shallow fry in salted butter from one side than turn the liver and add to the pan the bacon, sliced apple, chopped garlic and sliced red onion. Once liver is sealed remove from pan and add the honey, toss until starts to caramelize than add the peas and quartered tomatoes. Toss all together until tomatoes get brighter in colour than add the wine and reduce by half. Once sauce in thicker put back the liver in the pan to continue cooking slowly. Wash well the potatoes and slice very thin slices, place them on a sauté pan with butter and oil overlapping each other in a circular shape to form a disc, sprinkle the thyme and season. Cook until well browned and serve under the liver.