Just Quick Snacks : Veal liver in Sage butter with cranberry red cabbage

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Prepare:

Shred half a small red cabbage and a quarter stick of leek.

Dice 1 shallot and 1 small red onion and 1 small peeled and decored apple.

Peel a small carrot, top and tail and use a vegetable peeler to cut the carrot into long thin strip slices turning the carrot round and round until it is all used.

2 portions of veal liver, kitchen towel dried and pat on some plain flour on the top sides.

Heat 1 tbsp olive oil in a fry pan and add the carrot, shallot, onion and leek for 1 minute.

Add the apple and cabbage and fry until softened then add quarter tsp mixed spice, 1 tbp branston pickle, 1 tbsp brown sugar and 2 tbsp dried cranberries (or sultanas if you prefer).

Cook on a med heat for 20 minutes stirring now and then.

For the last 10 minutes put another fry pan on a hob on med / high heat and heat 2oz butter and half tbsp oil until sizzling. Add the veal liver flour side down and leave for 2 minutes.

Pat on about 1 tbsp plain flour on the liver before turning it over and add 1 tbsp balsamic vinegar into the oil / butter and cook for 1 minute. Add 2 tbsp of dried sage or freshly chopped sage leaves to the oil / butter and fry for a further 2 minutes spooning the liver with the sage butter as it cooks.

Serve on a bed of washed spinach topped with the liver and red cabbage mix around it. Spoon the delicious knarly bits left in the fry pan on top of the liver.

Serves 2 people.

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