Roast topside veal joint with garlic and parsley

Serves 8
2kg topside milk veal joint
2 garlic heads
1 bunch flat leaf parsley
100g butter, softened
1 tsp sugar
sea salt and black pepper

Take the joint out of the fridge and place in a roasting tray, to come up to room temperature. Preheat the oven to 200°C/gas mark 6. Tear the parsley into small pieces, reserving a little for garnish, and place in a bowl. Mix in the butter and sugar, then season. Pull the garlic heads apart a little at the top and spoon a knob of the butter mixture on top. Set the garlic aside, then coat the joint completely with the remaining butter mixture.

Roast the joint for 20 mins, then turn the temperature down to 160°C/gas mark 3 and add the garlic heads. Roast for 1 hr 20 mins. Allow to rest for 15 mins, covered with tin foil, before carving and serving.

Freedom food

Delicate in flavour and tender in texture, veal is the meat from young male calves, that are less than a year old. These are said to have a better meat to bone ratio than older steers, such as yearlings.

British meat marked with the RSPCA’s Freedom Food scheme is selected. This ensures calves have been cared for according to the charity’s strict welfare standards. The market for compassionately-bred veal is growing as a humane response to the number of male calves produced in the milk industry. Female cows need to calve regularly to be able to supply milk. Female calves are kept to join the dairy herd. Today, male calves in Britain go to produce two types of veal.

Rosé veal is a pink-coloured meat, from young animals aged between eight and 12 months old, raised on beef feed. Calves bred over spring and summer are likely to have been grazed outside. This meat has a visible grain.

Milk veal comes from animals up to six months old that have been fed from a nurse cow. Barley straw is also included in their diet. This helps keep the meat very pale in colour. In flavour and texture it is nearer to chicken than beef.

Like all red meat, veal is a good source of B vitamins and zinc. Pound for pound it contains half the fat of lean beef.

Other veal recipes in our May/June 2016 issue:

Stuffed cushion of lamb with red wine gravy

Serves 8

1.8kg boned lamb shoulder
300g granary bread
200g peas
1 bunch of fresh mint,
plus extra for garnish
1 egg
1 tbsp flour
1 clove garlic
1 tsp cumin
200g baby shallots
1 lemon
vegetable oil, to grease and rub
sea salt and black pepper

For the gravy
150ml red wine
2 tbsp cornflour
1 tsp honey
250ml vegetable stock

Remove the lamb shoulder from the fridge and bring up to room temperature. Rip
up the bread and place in a food processor, along with the peas, mint, egg, flour, garlic and cumin. Pulse until combined. Peel and trim the shallots and place in a large mixing bowl. Zest and juice the lemon into it. Transfer the pea mixture to the bowl and season.

Preheat the oven to 190°C/gas mark 5. Lay out the lamb shoulder, skin-side down, on a large sheet of tin foil double the size of the lamb. This helps manoeuvre the meat once it is stuffed. Pack the stuffing on top of it and fold the edges of the fat over it to enclose the stuffing. Take a piece of string, approximately 3 metres long, and slide it under the meat. Pull the ends of the string up and over the lamb, crossing them at the top. Hold the string in place while folding the foil over the meat, leaving the ends of the string unwrapped. This keeps the meat and stuffing together as it is turned over. Turn the meat over, unwrap the tin foil from underneath it. Repeat, tying the string at opposite angles, then folding the foil over the meat again. Repeat until the meat has been turned and the string crossed seven times in total. Knot the string and snip away the ends. Transfer to a greased tray, skin-side up, being careful to hold all the stuffing in. Rub with oil and season. Roast for 3 hrs until the skin is crispy and golden. Allow to rest for 20 mins.  

To make the gravy, collect the juices in a saucepan. Heat for 1 min and add the cornflour. Cook, stirring, for a further minute, then stir in the red wine and honey. Bring to the boil and simmer for 1 min, before mixing in the vegetable stock. Season and bring to the boil again, then simmer for 2 mins until thickened.

Cut away the string and discard, then slice the lamb. Serve with the gravy, garnishing the meat with the extra mint.

Other lamb feast recipes in our Spring 2016 issue:

Rack of lamb with basil gravy
Breast of lamb
Mixed steamed cabbage
Zesty layered potatoes
Roast asparagus and garlic
Lemon and raspberry meringue tart

For back issues click here, or to subscribe to LandScape click here.

Roast venison haunch

Serves 6
1kg deboned venison haunch
2 cloves of garlic
1 tbsp juniper berries
2 tbsp thyme leaves, plus extra sprigs for garnish
2 tsp fennel seeds
3 tbsp olive oil
5 red onions, chopped into quarters
2 tsp honey
500ml red wine
2 bay leaves
1 tbsp whole grain mustard
sea salt and black pepper 

Remove meat from the fridge and let it rise to room temperature. Preheat the oven to 200°C/gas mark 6.
Roughly chop the garlic, then, in a pestle and mortar, blend it with the juniper berries, thyme and fennel seeds. Mix with 2 tbsp of the oil. Coat the haunch with the mixture and set aside until needed.
In a large roasting pot, heat the remaining oil on the hob and add the red onion. Sauté for 5 mins, then mix in the honey. Pour in 300ml water and the wine. Add the bay leaves and mustard. Bring to the boil then simmer for 15 mins. Take off the heat and season. Allow to cool.
Place the venison onto the onion mixture and cover with a lid or tin foil. Roast in the oven for 1 hr, basting occasionally. Remove the lid or foil and cook for a further 20 mins. Place the haunch on a serving plate and allow to rest for 10 mins, covered with tin foil.
In a small pan, simmer the onions and juices from the roasting potfor 5 mins, until thickened. Serve with the rested meat, garnished withthe thyme sprigs.

Other venison recipes from our Jan/Feb 2016 issue:

• Venison liver and onions
• The perfect venison steak
• Meatballs
• Stuffed hind shin stew
• Venison pie

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Rolled and stuffed turkey breast

Serves 8
2kg skinless boneless turkey breast

For the stuffing
50g dried cranberries
25g pecans
1 onion
zest 1 orange
75g sourdough breadcrumbs
500g good quality pork sausagemeat
salt and pepper

For the topping
4 rashers thin cut smoked streaky bacon
25g pecans
15g dried cranberries
50g coarse sourdough breadcrumbs
2 tbsp cranberry jelly

For the gravy
1 litre poultry stock
2 tbsp plain flour
150ml port
2 tbsp cranberry jelly

To make the stuffing, place roughly chopped cranberries and pecans in a mixing bowl. Peel and finely chop the onion. Add to the bowl with the finely grated zest of the orange. Add the breadcrumbs and sausagemeat. Season with salt and pepper, mixing until well combined.
Place the turkey on a large sheet of cling film and slit it lengthways, horizontally. Cut almost but not all the way through so that it remains joined on one side. Open it out and cover with another sheet of cling film. Flatten out using a rolling pin until the meat is an even thickness. Spread about two-thirds of the stuffing mix down the length of the turkey breast. Roll the meat up and secure with string. Place on a rack over a large roasting tin. Pour 400ml boiling water into the roasting tin. Cover with a tent of foil and pinch the edges to the tin to seal. Cook in a preheated oven 200°C/gas mark 6 for 20 mins then reduce the temperature to 150°C/gas mark 2. Cook for a further 2 hrs.
To make the topping, finely chop the bacon and dry fry until crisp. Chop the pecans and cranberries and add to the pan with the breadcrumbs. Cook, stirring, until the bread is lightly toasted in places. Set to one side.
Roll the remaining stuffing into eight balls and place in a small lightly oiled baking tin. Remove the turkey from the oven and transfer to a serving plate. Set to one side to rest. Increase the oven temperature to 190°C/gas mark 5 and place the stuffing balls in the oven to cook for 25 mins. To make the gravy, pour the juices from the roasting tin into a bowl. Spoon off the fat that floats to the surface. Place the roasting tin on a high heat, add flour and stir to scrape sediment from the tin. Cook for 1 min. Pour in the port and stir well. Add the stock, bring to boil and simmer for 5 mins. Add the turkey juices, bring back to the boil and cook for a further 3 mins. Add cranberry jelly and stir until dissolved. Strain into a serving jug.
Spread the top of the turkey with the cranberry jelly. Sprinkle and press the topping over the turkey and serve with the stuffing balls alongside.

Other Christmas roast recipes in our Christmas 2014 issue:

• Roast rib of beef, Yorkshire pudding and red wine gravy
• Roast goose with stuffed apples and plum sauce
• Sprouts with bacon, chilli and garlic
• Roasted lemon and rosemary potatoes
• Roast mixed vegetables
• Potato and thyme cakes

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Chestnut stuffing

200g cooked peeled chestnuts
1 small onion
25g butter
1 tbsp chopped fresh thyme
225g good quality pork sausage meat
salt and freshly ground black pepper

Coarsely chop the chestnuts and peel and chop the onion. Melt the butter in a small pan and fry the onion until softened. Allow to cool. Place in a bowl with all the ingredients and mix well. Use to stuff the festive roast, remembering to adjust the cooking time accordingly.

Other traditional festive feast recipes in our Christmas 2013 issue:

• Three bird roast
• Nutty roast potatoes
• Lemon-glazed carrots and shallots
• Baked beetroot and orange

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Goose with sage and onion stuffing

Serves 6
1 goose with giblets (approximately 4kg)
300g shallots
5-6 stems fresh sage
50g butter
150g butter
150g white bread
salt and pepper
1 medium egg
2 tbsp cornflour
wooden skewers and kitchen string

Peel the shallots and cut in halves or quarters according to size. Pick the leaves off the sage stems and chop finely. Leave a few sprigs whole to use as garnish. Heat the butter in a large pan. Saute the shallots for 4-5 mins until translucent. Add the sage a minutes before the end and saute together. Remove from the heat and leave to cool. Cut the bread into small pieces, mix in with the shallots and season well with salt and pepper. Stir in the egg.
Remove the giblets, neck and excess fat from the goose; chop up the liver finely and stir it in the stuffing mix. Wash the goose thoroughly inside and prick the fat gland, found under the wing. Season the cavity with salt and pepper. Stuff the goose with the sage-bread mix. Close up both ends of the goose using wooden skewers and string. Tie the legs and wings together. Season the outside of the goose and place it on an oven rack over a drip pan. Pour on 1/4L cold water. Roast in a pre-heated oven (175C/gas mark 4) for approximately 4 hrs. Brush the goose with salted water 30 mins from end of cooking time.
Take the goose off the oven rack and keep warm. Pour the cooking juices through a sieve into a pan. Spoon off the fat. Top up this gravy mix to 500ml with water and heat it up. Stir together 5 tbsp of water and the cornflour. Use this to thicken the gravy, heat up again and season with salt, pepper and sugar to taste. Carve and arrange the goose and stuffing as desired on a platter and garnish with the remaining sage sprigs.

Other festive feast recipes from our Christmas 2012 issue:

• Arbroath smokies
• Roast potatoes with herbs and garlic
• Suffolk stewed red cabbage
• Jugged peas
• Poached pears with port

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.