Prep time:
Cooking time: 1 hour
Total time:
Serves: 8
1.6kg English Rose Veal Top Rump
Olive Oil, Salt and Pepper
500ml Light Beef Stock
125ml Red Wine
2tsp Redcurrant Jelly
1.6kg Maris Piper Potatoes, peeled and thinly sliced
600ml Double Cream
600ml Full Fat Milk
6 Sprigs of Thyme
2 Garlic Cloves, sliced
50g Gruyere Cheese, grated
22cm-27cm Baking Dish
1kg Butternut Squash, peeled and cut into 5cm
4 Long Shallots, peeled and sliced into 4 Pieces
3 Parsnips, peeled and cut into 5cm chunks
200g Smoked Lardons
2tbsp Olive Oil and Black Pepper
4 Sprigs of Rosemary, chopped finely
4tsp Salt
4tbsp Olive Oil
480g Frozen Garden Peas
10 Sprigs of Mint, de-stalked
2tbsp Double Cream
Salt and Pepper
For years the stigma surrounding veal as being a cruel and unethical meat has endured, and rightly so. However, the introduction of slow-reared British rose veal to our farmers’ markets, farmshops and butchers has enabled the raising of male calves, who would otherwise be seen as a waste product of the dairy industry. So, when you buy your veal this Christmas, make sure that it’s rose and British to ensure that your meat adheres to strict RSPCA Freedom Food standards.
For the simple jus: For the Dauphinoise Potatoes: For the Roasted Vegetables with Rosemary Oil: Pea & Mint Purée: Chef’s Tip: I would recommend serving with Savoy cabbage
- words: Jo Arnell
- pictures: David Merewether
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