600g Charlotte potatoes, halved or quartered depending on size
400g green beans, trimmed
30g watercress
90g half fat crème fraîche
25g pack basil, leaves picked
4 canned anchovy fillets
1 lemon, cut into 6 wedges
4 x No.1 Rose Veal fillets or escalopes
2 tsp olive oil
15g butter
1 clove garlic, bashed, with the skin left on


1. Cook the potatoes in salted, boiling water for about 10-15 minutes, until tender. Add the beans for the final 5 minutes before draining. Using a stick blender, whizz the watercress, crème fraîche, basil and anchovy fillets until smooth. Season, stir in a squeeze of lemon and set aside.

2. Pat the veal fillets or escalopes dry and season. Warm the oil in a large nonstick frying pan over a high heat. Add the veal and fry for about 2-3 minutes per side, then lift out and set aside to rest. Add the butter and garlic to the pan and fry briefly before tipping in the drained potatoes (leaving the beans behind). Toss in the butter and lightly crush with a potato masher, then fry gently until golden while the steaks rest.

3. Plate up the potatoes, steak and any resting juices, along with the beans. Spoon over some sauce and serve with the remaining lemon wedges. 

Cook’s tipVeal is an excellent low-fat source of protein and provides a wealth of B vitamins for energy metabolism. Veal is also a source of vitamin D and phosphorus, which are both important for maintaining healthy bones and teeth


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