How to cook with ethically produced veal

Cook: 20 mins

Serves 2

Ruby veal escalopes are stuffed with mozzarella cheese, prosciutto and sage, rolled in crispy breadcrumbs and fried till golden and melty.

300g veal escalopes
4 slices of prosciutto
100g mozzarella
A handful of sage, leaves only
1 lemon
30g plain flour
1 egg
50g breadcrumbs
3 tbsp olive oil
Sea salt and freshly ground pepper

Divide the veal escalopes into 2, and arrange each on a large flat surface to form a rough 10cm x 20cm rectangle (you can overlap once or twice if needed). Lay 2 slices of prosciutto side-by-side onto each rectangle. Drain the mozzarella and break the ball in half. Crumble the mozzarella onto the the prosciutto, leaving a 1-2cm gap around the edge. Lay a few sage leaves on top of the mozzarella and grate over the lemon zest. Season with a little salt and pepper. Fold the veal rectangles in half, overlapping the sides to envelop the cheese and ham, to create two parcels. Flatten slightly with your hands if needed, to make the parcels about 2-3cm thick.

Sprinkle 30g flour onto a plate and season with salt and pepper. Break the egg into a shallow bowl and beat it. Scatter the breadcrumbs onto another large plate. Take a veal parcel and dip both sides in the seasoned flour to coat. Then dip it in the beaten egg. Sit the veal on the breadcrumbs and turn to coat on both sides. Repeat with the second parcel.

Drizzle 3 tbsp olive oil into a frying pan and warm to a medium heat. When hot, add the breaded veal parcels. Fry for 4-5 mins on each side till crisp and golden. Lift the veal out onto a couple of warm plates and serve with wedges of the lemon for squeezing, and a crisp, peppery salad on the side.

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Succulent chunks of diced ruby veal are simmered in a blushing, summery sauce of UK heirloom tomatoes, olives and capers and folded through tender spaghetti strands.

Cook: 120 mins
Serves 2

1 onion
2 garlic cloves
200g heirloom tomatoes
350g diced veal
A glass of white wine
1 chicken stock cube
A handful of oregano leaves
1 bay leaf
80g Kalamata olives
200g spaghetti
1 tbsp capers
1 lemon
1 tbsp olive oil
Sea salt and freshly ground pepper
300ml boiling water

Peel the onion and finely chop it. Peel and finely chop the garlic cloves. Slice the heirloom tomatoes in half.

Pour 1 tbsp oil into a large pan and warm to a medium-high heat. When the pan is hot, add the pieces of diced veal. Sprinkle with a pinch of salt and pepper. Cook the veal for 5 mins, turning once or twice, till golden on all sides. Add the chopped onion and garlic to the pan. Cook for another 2 mins, stirring frequently, till the onion is softened.

Pour 1 glass of white wine into the pan. Turn the heat up to high. Allow the wine to bubble and reduce in volume by half. Slide in the halved tomatoes and pour in 300ml boiling water. Crumble in the stock cube and add the bay leaf and half of the oregano leaves. Stir well to combine. Bring to the boil, then reduce to a gentle simmer. Cover the pan with a lid and cook for 1 hr 30 mins, till the veal is tender.

When the veal is nearly cooked, roughly chop the olives. Fill a separate pan with water and add a good pinch of salt. Bring to the boil. Add the spaghetti to the hot water and cook for 8-9 mins, till tender with a slight bite. When the pasta is cooked, drain it well through a sieve.

When the veal is cooked, tip the cooked spaghetti into the pan. Add the chopped olives and 1 tbsp capers. Squeeze in half of the lemon juice. Toss everything together to combine. Have a taste and add more salt and pepper if needed. Divide the spaghetti and sauce between plates and serve with a scattering of the remaining oregano leaves.

Recipes from abelandcole.co.uk