Rib of rosé veal with a honey and soy glaze
We don't eat much veal in this country, but we should try it - Brian Turner's recipe is a delicious way to try this very tender meat. Make sure you only buy higher welfare British veal or British rosé veal, preferably carrying the RSPCA Assured label so you know it has been reared to RSPCA welfare standards.
Preparation time: 10 minutes
Cooking time: 25 minutes