Name: Veal fillet with spring vegetables
Yield: 4
Ingredients: 1 litre chicken stock; 12 pencil leeks, cut into 3cm lengths; 2 bunches of baby carrots, trimmed; 500 gm broad beans, podded; 200 gm green garlic sprouts, cut into 3cm lengths; 1/3 cup firmly packed mint leaves; 900 gm veal fillet, trimmed and cut into 4; 2 tbsp olive oil

Ingredients

1 litre chicken stock

12 pencil leeks, cut into 3cm lengths

2 bunches of baby carrots, trimmed

500 gm broad beans, podded

200 gm green garlic sprouts, cut into 3cm lengths

1/3 cup firmly packed mint leaves

900 gm veal fillet, trimmed and cut into 4

2 tbsp olive oil

Method

Main

1.Place stock in a saucepan and bring to a simmer over medium heat. Add leeks and carrots and cook for 8 minutes, then add broad beans and garlic sprouts and cook for another 5 minutes or until broad beans are just cooked through. Add mint leaves and remove from heat.

2.Season veal to taste. Heat oil in a large frying pan, add veal and cook over medium-high heat for 4-5 minutes on each side for medium rare or until cooked to your liking.

3.Divide vegetables and a little cooking liquid among 4 shallow bowls, season to taste, then top with veal and serve immediately.