Desk Only - Veggie - Platter

• Cut the endive into wedges, leaving the core intact so as to keep the leaves together.
• Melt a knob of butter in a deep frying pan over high heat and fry the endive for 1 minute. Lower the heat and season with salt and pepper, then cover with a lid and allow to stew for 10 - 15 minutes.
• Turn the heat under the endive to medium-high, then add the honey and allow to caramelise for 2 minutes, stirring carefully throughout (see Tip).

Tip: if you're cooking for children, taste the endive before serving and add extra honey as necessary if it is too bitter. 

• Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat. When the pan is nice and hot, fry the schnitzel for 3 - 4 minutes per side or until golden-brown.

• Heat a clean small frying pan over high heat and toast the sunflower seeds until they start to turn golden, then remove from the pan and set aside.
• Meanwhile, chop the onion into half rings.
• Heat a drizzle of olive oil in the same frying pan over medium-high heat and fry the onion for 4 - 6 minutes.
• Deglaze with half of the white balsamic vinegar, then add the onion chutney and a splash of the cooking liquid, mix well and cook for 2 minutes. Turn off the heat and keep covered warm until serving.

• In a salad bowl, mix the rest of the white balsamic vinegar with extra virgin olive oil to taste. Season with salt and pepper.
• Shortly before serving, add the mesclun and toss well to combine.
• Mash the potatoes with a knob of butter and a splash of milk/the cooking liquid as preferred. Stir in the mustard and season to taste with salt and pepper.