1 large onion, thinly sliced
small handful parsley, chopped
200g/7oz savoy cabbage, spring greens or kale, shredded
1 shallot, finely chopped
1½ tsp balsamic vinegar
100–150ml/3½fl oz–5fl oz beef stock
salt and freshly ground black pepper
15²µ/½´Ç³ú flour, for dusting
pinch of sugar
1 tbsp sunflower oil
15²µ/½´Ç³ú butter
20²µ/¾´Ç³ú butter
6 thinly sliced rashers of streaky bacon, rind removed
300g/10½oz calf’s liver, thinly sliced