Ingredients

• ½ savoy cabbage
• shredded
• 3 tbsp olive oil
• knob of butter
• ½ onion
• thinly sliced
• ½ carrot
• peeled and thinly sliced
• ¼ celeriac
• peeled and thinly sliced
• 350ml/12fl oz double cream
• 6 slices calf’s liver
• 4 baby leeks
• cut in half lengthways
• salt and freshly ground black pepper
• hot red wine gravy
• to serve
• watercress
• to garnish

Directions

• Blanch the cabbage in a large pan of salted water for 3 minutes then drain.
• Heat 1 tablespoon of the oil and the butter in a frying pan and cook the onion until softened. Add the carrot and celeriac and cook for 2 minutes. Pour in the cream and season with salt and pepper. Add the cabbage to the pan and cook until the volume of the liquid has reduced by a third.
• Meanwhile
• heat 1 tablespoon of the oil in a frying pan and fry the liver slices for 1½ minutes on each side. Season with salt and pepper.
• Oil a griddle pan with the remaining oil and place over a high heat. Add the leeks and griddle until slightly charred. Season with salt and pepper.
• To serve
• divide the cabbage between two serving plates. Add the liver and top with the leeks. Pour over the gravy and garnish with the watercress.