Loin fillet of Limousin veal
4 x 160g veal loin, trimmed
Salt and pepper
Season the veal and sear quickly on both sides till golden brown. Place the veal on a baking tray and bake for 20 minutes in a 120°C oven.
Potato and vegetable bake
Ingredients 350g peeled potatoes
150g peeled butternut squash
80g julienne of leek
Pinch of fresh ground pepper
Pinch of sea salt
80ml double cream
Method Finely slice the potato and butternut squash. In a bowl, mix cream with melted butter and seasoning, add all the vegetables and mix. Transfer to baking tray and bake for 30 minutes in a medium hot oven (180°C). To serve, cut in squares or rounds using a mould ring.
Ingredients 60g of peeled baby carrots, quartered
160g of baby courgettes, cut 5cm long
50g broad beans
100g baby turnips, quartered
Method Wash the vegetables and blanch them until al dente in salted boiling water. Drain and rinse in iced water to keep colour. Just before serving, melt and season the butter in a frying pan, add the blanched baby vegetables, and toss in the butter to warm through.
Ingredients 250ml veal reduction
100g fresh blackcurrants
150g icing sugar
30ml honey vinegar
60ml crème de cassis
Method Purée the blackcurrant with icing sugar, honey vinegar and crème de cassis. Pass through a sieve. Combine the purée with the veal reduction, season to taste and let it simmer on a slow heat for a minimum of one hour.
By Ali Sadek, executive chef banquets, Grosvenor House, London