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

By Glynn Purnell From Saturday Kitchen 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 …

Turbot with calf’s tongue and wholegrain mustard sauce

Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients 1 calf’s tongue 4 tbsp olive oil 1 tbsp butter 1 shallot, diced 1 garlic clove, chopped dash white wine vinegar 125ml/4fl oz white …