Roulade de veau aux épinards et jambon

Roast Veal Stuffed with Ham and Spinach

serves 4

250 g (9 oz) English spinach

100 g (4 oz) ham on the bone, diced

2 garlic cloves, crushed

2 tablespoons finely chopped parsley

2 teaspoons Dijon mustard

finely grated zest of 1 lemon

600 g (1 lb 6 oz) piece boneless veal loin or fillet, beaten with a meat mallet to measure 30 x 15 cm (12 x 6 in)

4 rashers streaky bacon

2 tablespoons olive oil

50 g (2 oz) butter

16 baby carrots

8 small potatoes, unpeeled

8 French shallots

185 ml (6 fl oz/¾ cup) dry (Sercial) Madeira

Preheat the oven to 170°C (325°F/Gas 3). Wash the spinach and put in a large saucepan with the water clinging to the leaves. Cover and steam for 2 minutes, until just wilted. Drain and cool, then squeeze dry. Chop and mix with the ham, garlic, parsley, mustard and lemon zest. Season well.

Spread the spinach filling over the centre of the veal. Starting from one of the shorter sides, roll up like a swiss roll. Wrap the bacon over the veal and season well. Tie with string several times to secure the bacon.

Heat the oil and half the butter in a large frying pan and add the carrots, potatoes and shallots. Briefly brown the vegetables, then tip them into a roasting tin. Brown the veal on all sides, then place on top of the vegetables. Add 4 tablespoons of the Madeira to the pan and boil, stirring, for 30 seconds to deglaze the pan. Pour over the veal.

Roast the meat for 30 minutes, then cover it with foil to prevent overbrowning and roast for another 45–60 minutes, or until the juices run clear when you pierce the meat with a skewer in the thickest part. Wrap the meat in foil and set aside to rest. Return the vegetables to the oven if they are not yet tender.

Remove the vegetables from the roasting tin and place the tin over moderate heat. Add the rest of the Madeira and allow it to bubble, then add the remaining butter and season to taste. Slice the veal thickly and arrange on top of the vegetables. Pour over some of the Madeira sauce and serve the rest separately in a jug.

Left: Spread the spinach filling over the piece of veal and then roll up like a swiss roll.

Right: Tie with string to keep the bacon rashers in place and prevent the veal unrolling.