Ingredients

For the veal escalope

• 1 tbsp olive oil

• 25g/1oz butter

• 100g/3½ oz veal, flattened with a meat mallet or rolling pin

• salt and freshly ground black pepper

For the garlic cream mushrooms

• 1 tbsp olive oil

• 1 tbsp butter

• 85g/3oz button mushrooms, quartered

• 1 garlic clove, crushed

• 1 tbsp grain mustard

• 2 tbsp clotted cream

• salt and freshly ground black pepper

• 2 tbsp chopped fresh chives

To serve

• handful of fresh herb leaves

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the veal escalope, heat the oil and butter in a pan and season the veal with salt and freshly ground black pepper. Fry for 1-2 minutes on both sides, or until golden-brown, then transfer to the oven for 4-5 minutes, or until cooked through. Remove and allow to rest on a warm plate.

3. For the garlic cream mushrooms, heat the oil and butter in a frying pan and gently fry the mushrooms and garlic for 4-5 minutes, or until the mushrooms are browned. Stir in the mustard, cream and season, to taste, with salt and freshly ground black pepper. Cook for a further 2-3 minutes, then stir in the chives.

4. Spoon the creamy mushrooms onto a serving plate and place the veal on top. Place a handful of fresh herbs to the side and serve.