Ingredients

Ingredients For the steak and kidney filling

• groundnut oil, for frying

• 500g/1lb 2oz rosé veal chuck, trimmed and chopped

• 1 tbsp plain flour, seasoned with salt and freshly ground black pepper

• 1 onion, peeled, finely chopped

• 2 cloves garlic, finely chopped

• 1 tsp chopped fresh thyme

• 500ml/18fl oz Cornish ale

• 200ml/7fl oz reduced veal stock (simmer 600ml/1 pint of veal stock until reduced by two-thirds; substitute beef stock if unavailable)

• 1 veal kidney, trimmed and chopped

• salt and freshly ground black pepper

• 20 button mushrooms, finely chopped

• 2 tbsp finely chopped fresh parsley

For the pastry

• 400g/14oz soft plain flour (cake flour), plus extra for dusting

• pinch table salt

• 100g/4oz lard, at room temperature, chopped

• 2-3 tsp cold water, to bind

• butter, for greasing

• 1 free-range egg, beaten

For the veal loin

• 4 x 140g/5oz rosé veal loin pieces, trimmed

• salt, to taste

• drizzle olive oil

For the piccalilli sauce

• 50g/2oz caster sugar

• 2 cloves garlic, chopped

• 1 tsp ground turmeric

• 50g/2oz fresh root ginger, peeled and sliced

• 1 bay leaf

• 50ml/2fl oz red wine vinegar

• 200ml/7fl oz Cornish ale

• 200ml/7fl oz veal stock (substitute beef stock if unavailable)

• 1 tsp English mustard

For the piccalilli vegetable garnish

• 1 head cauliflower, cut into small florets

• salt and ground white pepper

• 100g/4oz green beans

• knob butter

• 2 courgettes, sliced into fine strips

• 1 cucumber, finely chopped

• salt and freshly ground black pepper

For the piccalilli glaze

• 100g/3½oz caster sugar

• 2 cloves garlic, chopped

• 1 tbsp ground turmeric

• ½ tbsp ground ginger

• ½ tbsp cayenne pepper

• 2 tbsp mustard seeds

• 200ml/7fl oz water

• 200ml/7fl oz white wine vinegar

• 2 tbsp English mustard

For the red onion compote

• 4 red onions, peeled, finely sliced

• 1 star anise

• 1 orange, zest and juice only

• 100ml/3½fl oz port

• 100ml/3½fl oz red wine

• 50ml/2fl oz red wine vinegar

• 50g/2oz honey

Specialist equipment

• commercial vacuum pack machine

• vacuum pack bags

Description

Recipe Uses Groundnut Oil, For Frying, 500g/1lb 2oz Rosé Veal Chuck, Trimmed And Chopped, 1 Tbsp Plain Flour, Seasoned With Salt And Freshly Ground...

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