Ingredients

Ingredients For the veal sauce

• 3 tbsp corn oil

• 450g/1lb veal chump, diced

• 5 banana shallots

• ½ bulb of garlic

• small handful fresh thyme sprigs

• 1 bay leaf

• ½ tsp white peppercorns

• 30g/1oz butter

• 100ml/3½fl oz Madeira

• 300ml/½ pint white wine

• 500ml/18fl oz veal stock

For the stuffed artichokes

• 8 baby purple artichokes, halved, choke removed

• ½ lemon

• 1 tbsp olive oil

• 1 banana shallot, finely chopped

• 50g/2oz dry-cured streaky smoked bacon, chopped

• 50g/2oz fresh breadcrumbs

• ½ tsp fresh lemon thyme, leaves only

• 2 fresh sage leaves, roughly chopped

• freshly ground black pepper

• 50g/2oz parmesan, grated

For the Teifi cream

• 500ml/18fl oz double cream

• 500g/1lb 2oz Teifi cheese (or other similar quality raw milk, artisan cheese), grated

• salt and freshly ground black pepper

For the gnocchi

• 3 King Edward potatoes

• rock salt, for baking

• 1 free-range egg yolk

• 300g/10½oz plain flour

For the roasted veal

• 2 tbsp rapeseed oil

• 2 veal fillets, trimmed

• salt and freshly ground black pepper

• 4-5 sprigs fresh thyme

• 2 garlic cloves

For the garnish

• 250g/9oz fresh broad beans, blanched

• 250g/9oz fresh peas, blanched

Description

Recipe Uses 3 Tbsp Corn Oil, 450g/1lb Veal Chump, Diced, 5 Banana Shallots, ½ Bulb Of Garlic, Small Handful Fresh Thyme Sprigs, 1 Bay Leaf, ½ Tsp...

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