Rose veal potted hough

There was always something satisfying about seeing those little pots of preserved meat in the butchers. Off brown with a shiny pallor from the jelly they looked like pure flavour in a tub. Except for the jelly. I abhor meat jelly, the sight of it dropping out of a tin…

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Barbecued spiced ruby veal kebabs

While panzanella and potato salad may be the star sideshows of the barbecue season it is fairly clear in most people’s minds cooking over hot coals means only one thing. Meat. But what does meat mean? It seems when summer finally appears and al fresco dining takes over, often a…

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Rose veal osso bucco with wild garlic pesto

Rose veal really is coming into the mainstream psyche now as a wonderful addition to the repertoire of meats available in British farmers markets and butchers. While this beautiful sweet meat is quite different from white veal, one cut and dish which still speaks only of veal is osso bucco,…

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Braised rose veal with anchovies, red wine and rosemary

So finally the establishment has awoken to rose veal it seems. This can only be a positive, less calves being slaughtered at birth, maybe more locally sourced, ethically farmed meat making it’s way onto more family tables. I get mine from Overton farm in Lanarkshire through the various farmers markets…

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Leftover veal stovies with greens

Leftover meat, it’s sometimes a shame you have to wait until the next day to have the meat in a ‘leftover’ state because it is so fun to cook with. Giorgio Locatelli reckons Italians can make meals out of the leftovers of the leftovers! I think that many of us…

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