Veal sirloin, cauliflower gratin and green beans.
The veal comes from Waitrose – I’m quite comfortable eating it given that the old-style white veal (due to the cows being kept immobile in crates) has been banned, and don’t see it as any different to eating lamb.
We simply seared it in a hot pan, having dried and well salted it first. The sauce was made after pouring out the fat from the pan, boiling off some Marsala, adding a bit of home made stock and some butter.
The cauli gratin is a regular of ours – cut the florets into bits, add in a little more salt than you think you need and a decent pour of double cream – not to the top but make sure everything has a covering. Bake at 180 degrees for about 40 mins, until the top is nicely browned. It might need mixing around in the pot half way through, otherwise the middle might not get cooked.
The green beans were steamed and then rolled in some salt and a bit of butter.
Seeing as the weather had at last turned warm, we drank a bottle of rose with it – Chateau Bouscaut (Pessac-Leognan), which we bought on a visit to the Chateau last summer. It was only 5 euros and is only available directly from them. Not bad actually, especially for that price.
We finished with some cheese – Aldi Gorgonzola Dolce, some Blacksticks Blue and Sainsbury’s Emmenthal.