Chinese seaweed

1. Deep fry the cabbage in vegetable oil at 160°C until crisp, then drain.
2. Pop into a bowl sprinkle with the fish mix, and the salt and sugar.

Vichy spring greens

1. Put all the ingredients into a pan and bring to the boil.
2. Place a lid on, cook for 2-3 minutes, then season and serve.

Calves liver spring greens

1. For the sauce, pour the stock into a pan and bring to the boil. Add the Madeira and sherry vinegar, then reduce by half. Finish with a knob of butter and season.
2. Heat another non-stick pan until hot, then add the butter. While this is melting, season the calves liver with salt and pepper and dust in flour.
3. When the butter begins foaming, add the liver slices. Cook on one side for 2 minutes then flip over and cook for another 2 minutes in the sauce.
4. In another pan, add 50 ml of water and melt in 50g of butter. Add the spring greens and cook for 2 minutes, simply seasoning to finish.
5. To serve, spoon the mash onto plates, lay cabbage alongside, and top with liver, spooning over the gravy.