Veal roulades with beetroot and radish salad

SERVES 4

2 potatoes, peeled and halved lengthways

olive oil

½ teaspoon paprika

4 pieces veal schnitzel

2 large handfuls baby English spinach

8–12 very thin slices gruyère cheese

8–12 semi-dried (sun-blushed) tomatoes

8–12 sage leaves

8 asparagus spears

4 prosciutto slices

3 tablespoons Madeira

30 g (1 oz) butter

BEETROOT AND RADISH SALAD

1 large beetroot (beet), peeled

8 radishes, peeled

2 tablespoons olive oil

1 tablespoon sherry vinegar

Preheat the oven to 220°C (425°F/Gas 7). Lay the potato, flat side down, with its long edge towards you. Starting on the right side, make a slice across the short side of the potato, without slicing all the way to the bottom. Continue making slices at 2 mm (¹/₁₆ inch) intervals all the way to the left side of the potato. Repeat with the other potato pieces. Season with some olive oil, salt and paprika and roast for 20–30 minutes, or until crisp and golden. Remove from the oven and keep warm. Reduce the oven temperature to 180°C (350°F/Gas 4).

While the potato is cooking, lay the pieces of veal on a bench and, if necessary, flatten them out so they are of uniform thickness and size. Put them between two sheets of plastic wrap and gently hammer with a mallet or rolling pin. They should be about the size and thickness of a CD case.

Place a layer of spinach over the veal, followed by 2–3 slices of cheese, then place 2–3 pieces of semi-dried tomato in the middle of the veal. Place 2–3 sage leaves on the tomato and then lay two spears of asparagus over the top.

Carefully roll the veal tightly so that one side just overlaps the other, then use cocktail sticks to secure. Lay a piece of prosciutto on the bench on the diagonal then place the veal roll on top and roll — because the prosciutto is on the angle it will wrap around and along the veal roulade. Brown the roulades in an ovenproof frying pan with a touch of olive oil turning so as not to overcook then put the pan in the oven for 7–8 minutes. Remove from the pan and keep warm while you make the sauce.

Add the Madeira and the butter to the juices in the pan. Mix and season with salt and pepper to taste then reduce over medium heat to your desired consistency.

To make the salad: grate the beetroot and radishes into a bowl — you need about a cup of each for four people. Splash with the olive oil and vinegar, season with salt and pepper and mix well.

Serve the roulade with some salad and potato and drizzle the veal with the sauce.

It might seem like a little bit of trouble but believe me, it isn’t. If I cook this for friends I usually ask my mate to get up and help me layer and roll — that way the girls can either look on and laugh or be impressed!