Recipe for rosé veal chop

Humanely-reared veal is often referred to as rosé veal to distinguish it from its intensively-reared counterpart.

Serves 6

Rosé veal chops, 1 inch (2.5cm) thick

Salt and freshly ground pepper

Extra virgin olive oil

2oz (50g) butter

24-30 fresh sage leaves

6 segments of lemon

Heat the pangrill, drizzle the chops with extra virgin olive oil. Season with sea salt and freshly ground pepper.

Cook for 5-8 minutes on the hot pan grill.

Meanwhile, heat 2oz (50g) butter in a frying pan to a medium heat. Dry the sage leaves and add to the pan.

Cook for 30 seconds to 1 minute until they frizzle up.

Put the chops on to a hot serving plate, spoon the frizzled sage leaves over each chop.

Serve with a segment of lemon.