Roasted fillet of veal with Teifi cream, potato gnocchi, peas, broad beans and stuffed artichokes

Ingredients

For the veal sauce
3 tbsp corn oil
450g/1lb veal chump, diced
5 banana shallots
½ bulb of garlic
small handful fresh thyme sprigs
1 bay leaf
½ tsp white peppercorns
30g/1oz butter
100ml/3½fl oz Madeira
300ml/½ pint white wine
500ml/18fl oz veal stock
For the stuffed artichokes
8 baby purple artichokes, halved, choke removed
½ lemon
1 tbsp olive oil
1 banana shallot, finely chopped
50g/2oz dry-cured streaky smoked bacon, chopped
50g/2oz fresh breadcrumbs
½ tsp fresh lemon thyme, leaves only
2 fresh sage leaves, roughly chopped
freshly ground black pepper
50g/2oz parmesan, grated
For the Teifi cream
500ml/18fl oz double cream
500g/1lb 2oz Teifi cheese (or other similar quality raw milk, artisan cheese), grated
salt and freshly ground black pepper
For the gnocchi
3 King Edward potatoes
rock salt, for baking
1 free-range egg yolk
300g/10½oz plain flour
For the roasted veal
2 tbsp rapeseed oil
2 veal fillets, trimmed
salt and freshly ground black pepper
4-5 sprigs fresh thyme
2 garlic cloves
For the garnish
250g/9oz fresh broad beans, blanched
250g/9oz fresh peas, blanched

Method

1. For the veal sauce, heat the corn oil in a heavy-based pan, add the diced veal and fry over a medium heat until golden-brown.
2. Add the sliced shallots, garlic, herbs and crushed white peppercorns.
3. Add the butter and continue to fry for five minutes, or until golden-brown and caramelised.
4. Add the Madeira and stir well to deglaze the pan.
5. Add the white wine and boil over a high heat until the volume of liquid has reduced by two thirds. Add the veal stock to the pan and simmer for 35 minutes.
6. For the stuffed artichokes, place the halved artichokes into a large pan filled with boiling water, add a squeeze of lemon juice and boil until tender. Remove from the pan, drain, pat dry with kitchen paper and set aside.
7. For the stuffing mixture, heat the olive oil in a frying pan, add the shallot and fry gently for 4-5 minutes, or until softened but not coloured. Add the bacon, breadcrumbs, thyme and sage, season with freshly ground black pepper and fry for 3-4 minutes.
8. Lay the cooked artichoke halves on a baking sheet and fill the cavity of each artichoke half with the stuffing mixture. Top with a little grated parmesan and place under the grill until lightly golden-brown.
9. For the Teifi cream, pour the cream into a pan, place over a medium heat and simmer until the volume of liquid has reduced by half. Add the Teifi cheese, season with salt and freshly ground black pepper, pour into a heatproof blender and blend until smooth. Set aside and keep warm.
10. For the gnocchi, preheat the oven to 180C/350F/Gas 4. Place the potatoes on a baking tray on a generous bed of rock salt and bake for one hour, or until the flesh is fluffy. Cut the potatoes in half, scoop out the flesh and discard the skins.
11. Press the cooked potato through a ricer into a large bowl. Add the egg yolk and then the flour, a little at a time, and mix together until it forms a light dough.
12. Roll the dough out into a sausage shape using your hands, cut into 2½cm/1in pieces and press each piece over the back of a fork.
13. Bring a large pan of salted water to a rolling boil, add the gnocchi and boil until the gnocchi rise to the surface, drain well and set aside.
13. For the roasted veal, heat the rapeseed oil in an ovenproof frying pan, add the veal fillets, season with salt and freshly ground black pepper and sear on all sides until golden-brown. Add the thyme and garlic, transfer the frying pan to the oven and cook for 8-10 minutes or until medium rare. Remove from the oven and rest for five minutes.
14. To serve, place the gnocchi onto four serving plates, top with the roasted veal and stuffed baby artichokes. Garnish with blanched broad beans and peas and pour over the veal sauce.