Pan-fried calf’s liver, grilled baby leeks and creamed cabbage

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Glynn Purnell

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
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