Roast veal with tomatoes and sage
No veal breast? Use pork belly, instead. The first roasting at a higher temperature will set the colour into the flesh and help crispen any skin. It's a dish with few ingredients, but plenty of flavour.
- Preheat the oven to 220C. Lay the veal breast flat on a work surface.
- Season the whole surface with salt and pepper, lay the dried tomatoes down the centre, and scatter sage leaves over the top.
- Roll up the breast as tightly as possible to form a thick cylinder. Tie with kitchen twine down its length.
- Lightly oil a roasting dish, lay the veal in the dish and season well with salt and pepper.
- Slide the roasting dish into the oven and cook for 20 minutes, then lower the heat to 200C.
- Cut the tomatoes in half and tuck them around the roast. Cook for a further 45 minutes until tender.
- Remove the dish from the oven, gently lift out the tomatoes and meat and keep warm.
- Pour off the fat and place the roasting dish over a medium heat on the stovetop.
- Pour in the stock and bring to the boil. Season with salt and pepper, carve the veal and serve with the tomatoes and reduced pan juices.