Roast veal with sea lettuce and girolles

Serves 4

4 x 180g of veal rump per person, fully trimmed
120g girolles
80g samphire available from all good supermarkets
30g mixed sea vegetables (sea aster, sea blite, spurrey, sea purslane) foraged or available online
120ml olive oil
30g unsalted butter
4tbsp thyme and sage, chopped and rubbed with salt to a paste
40ml reduced veal stock / jus available from all good supermarkets

Season your veal with the sage and thyme rub. Heat a tablespoon of the oil in a pan until very hot and seal the veal until golden brown colour. This should take approximately 3-4 minutes, depending on the size of the rump.

Once sealed, place the veal rumps into a pre heated oven (200-220C) and cook for around 5-7 minutes, catching the natural juices of the veal.

Whilst your rump is cooking, blanch the sea vegetables (they are naturally salted) in unsalted boiling water for approximately 1 minute, refresh and set aside.

Heat a sauteuse pan (or a medium sized pan) and gently melt half the butter. Add the girolles and cook gently for 2-3 minutes, then add the sea vegetables and season with pepper. Cook for another 2-3 minutes and set aside.

Take the pan in which the girolles were cooked and add the veal juices and stock. Cook until reduced by half and then add olive oil, until the juices come together (the sauce should have a similar consistency to vinaigrette).

Once all elements are ready, slice your veal ready to serve.

To serve

Place the sliced veal on warm plates and scatter the girolles and sea vegetable mixture on the veal and top with the veal jus mixture.