SERVES FOUR

INGREDIENTS

15ml/l tbsp plain (all-purpose) flour
4 veal escalopes (US scallops), each weighing about 75-115g/3-4oz
30ml/2 tbsp sunflower oil
1 shallot, chopped
150g/5oz/2 cups oyster mushrooms, sliced
30ml/2 tbsp Marsala or medium-dry sherry
200ml/7fl oz/scant 1 cup creme fraitche
30ml/2 tbsp chopped fresh tarragon
salt and ground black pepper

Season the flour and use to dust the veal escalopes, then set aside.

Heat the oil in a large frying pan and cook the shallot and mushrooms for 5 minutes. Add the escalopes and cook over a high heat for about 1 1/2 minutes on each side. Pour in the Marsala or sherry and cook until reduced by half.

Use a spatula to remove the veal escalopes from the pan. Stir the creme fraiche, tarragon and seasoning into the juices remaining in the pan and simmer gently for 3-5 minutes, or until the sauce is thick and creamy.

Return the escalopes to the pan and heat through for 1 minute before serving.

SERVES SIX

INGREDIENTS

25g/1oz/2 tbsp butter
15ml/1 tbsp sunflower oil
1 leek, finely chopped
1 celery stick, finely chopped
50g/2oz/1 cup fresh white breadcrumbs
50g/2oz/1/2 cup chopped fresh flat leaf parsley
900g/2lb boned loin of veal salt and ground black pepper

Preheat the oven to 180°C/350°F/ Gas 4. Heat the butter and oil in a frying pan until foaming. Cook the leek and celery until they are just starting to colour, then remove the pan from the heat and stir in the breadcrumbs, parsley and seasoning.

Lay the loin of veal out flat. Spread the stuffing over the meat, then roll it up carefully and tie the roll at regular intervals to secure it in a neat shape.

Place the veal in a roasting bag and close the bag with an ovenproof tie, then place it in a roasting pan. Roast the veal for 1 1/4 hours.

Pierce the meat with a metal skewer to check whether it is cooked: when cooked the meat juices will run clear. Leave the veal to stand for about 10-15 minutes, then carve it into thick slices and serve with gravy, sauteed potatoes, asparagus and sugar snaps.

VARIATION
Other mild herbs can be used in the stuffing instead of parsley. Try tarragon, chervil and chives, but avoid strong-flavoured herbs, such as marjoram, oregano and thyme, which tend to overpower the delicate flavour of veal.