Veal with porcini mushrooms, potato purée and Tenderstem broccoli

Method

1. To make the veal, heat the extra virgin olive oil in a pan and fry the shallot for 2 minutes. Add half the thyme and the porcini mushrooms and their soaking liquid and reduce by half.

2. Add the port and cook for a couple of minutes, then add the beef stock. Cook on a low heat until the liquid has reduced by half. Add the double cream and check the seasoning, then set aside.

3. To make the potato purée, place the potatoes in a pan of cold water with a good pinch of sea salt. Bring to the boil and simmer until you can easily put a knife through the potato pieces.

4. Reserve 100ml/3½fl oz of the potato water and then drain the potatoes.

5. Return the cooked potatoes back to the pan and mash them with a whisk to a smooth consistency. Mix through the reserved potato cooking water and olive oil and season with salt and pepper.

6. To make the broccoli, add the broccoli to a pan of boiling salted water, and cook for 3 minutes once the water has returned to the boil. Drain the broccoli and leave to cool a little.

7. Heat the olive oil in a pan on a low heat. Add the garlic and chilli, and cook for a minute without letting the garlic colour. Add the broccoli, a pinch of salt and cook slowly for 20 minutes, stirring occasionally.

8. Meanwhile, heat a griddle pan on a high heat until it starts to smoke. Rub the veal steaks all over with the olive oil, remaining thyme and plenty of sea salt and black pepper and place them carefully onto the griddle pan.

9. Cook for 3 minutes then turn over and cook for a further 2 minutes. Remove from the griddle and place on a warm plate to rest for 5 minutes.

10. If there is any juice from the veal, add to the porcini sauce. Spoon a generous amount of sauce over each veal steak.

11. Serve the potato purée and broccoli on separate plates alongside.