Veal Liver with Cherry tomato and Balsamic Glaze, Smashed Potatoes and Zesty Carrot mash.

This Sounds long and complicated, but all components to this dish can be prepared ahead, leave just 15 minutes before serving to prepare the liver.

2 medium Carrots
1 tsp Orange Zest
1 tbsp butter
500g Veal liver cut into 1 cm slices
1 small punnet Cherry tomatoes
1 clove garlic
1/4 cup White Balsamic Vinegar
4 sage leaves
1 tbsp Honey
1 Small Cabbage
Salt & Pepper
500g small new potatoes
3 tbsp olive oil

Cut cabbage in half then shred into thin strips.  Put in a pan, add 2 cups water, 1/2 tsp salt then  cover with lid and bring to boil. Boil for about 5 minutes turning about twice till just cooked.  Remove water and leave covered aside.

Meanwhile, roughly chop the carrots, add 1/4 tsp salt 1 cup water and bring to boil.  Simmer covered till carrots are cooked.  Process carrots and remaining liquor in a liquidiser( or hand blender) to a smooth paste.  Put carrot mash back to casserole, add 1 tbsp butter and stir till butter melts completely.  Check for seasonings then cover and keep warm.

Pre heat oven  to 200c. Boil new potatoes in salted water till just cooked.  Drain and squash each one with the back of a fork or masher.  Season baking pan with salt and pepper.  Drizzle 1 tbsp olive oil, then arrange potatoes. Season again with salt and pepper and drizzle another tbsp olive oil on top.  Bake for 30-40minutes till tops are golden and crispy.

Drizzle the remaining tbsp of olive oil all over the veal liver.  Season with salt and pepper and sprinkle with crushed garlic and roughly chopped .  Heat a large frying pan and add veal liver to dry fry. Cook for 1-2 minutes on each side. Lift and place on a warmed plate.  Glaze the pan with balsamic vinegar, add 1/4 cup water and halved cherry tomatoes.  Add honey and give the pan swirls so that all mix well.  Add back liver and bubble up for just 1 minute.

Spoon 1 tbsp carrot mash, then arrage cabbage on the other side. Layer liver over cabbage and spoon glaze over the top. Allow three to four small potatoes per person on the plate but make sure to have more ready in a separate bowl.