Step 1

Heat 1 tablespoon of butter in a large frying pan.

Step 2

Sauté the veal in batches for a few minutes until they are just cooked.

Step 3

Use a slotted spoon to remove the meat to a bowl and set aside.

Step 4

Add the remaining butter to the pan and cook the mushrooms, onion and garlic until they have softened.

Step 5

Add the white wine and let it bubble away for about 1 minute.

Step 6

In a small jug or bowl, mix together the double cream, stock and cornflour (cornstarch). Add this liquid to the pan and let everything simmer gently for a few minutes.

Step 7

Taste for seasoning.

Step 8

If the sauce is too thin, add more cornflour (cornstarch) by making a slurry – simply dissolve about 1 tablespoon of cornflour (cornstarch) in a small bowl with 1 tablespoon of water. Pour this slowly into the pan and stir until you have the right consistency.

Step 9

If the sauce is too thick, you can thin the sauce with some boiling water or cream.

Step 10

Return the meat to the pan and stir it through the sauce for about 1 minute to warm through.

Step 11

Sprinkle with parsley before serving.

Step 12

Preheat the oven to 200°C (400°F) (without fan).

Step 13

Arrange the potatoes on a large baking tray.

Step 14

Use a potato masher to gently squash each potato. Try not to flatten them completely as you want some lumpy and uneven bits which will become crunchy upon roasting.

Step 15

Drizzle some olive oil over the potatoes.

Step 16

Generously sprinkle over some sea salt and freshly cracked pepper.

Step 17

Bake for about 30-40 minutes (depending on the size of your potatoes), or until they are lovely and golden.