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

Serves: 4

Method

Heat the oil in a heavy frying pan.  Season the chops and add 25g of the butter to the pan.  Add the chops to the pan and fry on each side for 3-4 minutes (for medium), or until cooked to your liking.

When cooked, take them out of the pan, and keep warm.  Throw away any excess fat in the pan.  Now add the remaining 25g butter, then add the shallots, garlic and sage.  Sweat over a gentle heat for 3-4 minutes.  Add the white wine and reduce by two-thirds. Now add the honey, soy sauce and chicken stock.

Continue to reduce the sauce, tasting frequently until you get the flavour you need.  Then season to taste and stir in the cold butter.  Pour the sauce over the chops and serve alongside some pak choi, broccoli or other seasonal vegetables.