Instructions: Pre-heat the oven to 220 C/425 F/gas mark 7

Have ready the shallot confit and potato rosti and set aside.

Trim the meat of any fat and cut it lengthways into 2 strips, each approximately 15cm (6 inch) long. Tie each of these into long fillet shapes, tightening the string to neaten into a roll.

Saute the cepes or mushrooms in 2tbsp of the oil for about 5 minutes or until just softened. Stir in the shallot confit, the tomato concasse and the chives. Season and set aside in a warm place.

Blanch the spinach in a little boiling water with half the butter, then drain well and keep warm. Season the veal rolls and place on a roasting tin. Brush with the remaining oil. Roast for 10-12 minutes or until lightly springy to the touch and just pink in the centre.

To make the sauce of veal jus, bring the veal stock to the boil together with the port. Boil until reduced by one third then check the seasoning.

Whisk in the remaining butter.

Arrange the spinach in a mound in the centre of each warmed plate, then place a potato rosti on top of each. Untie the veal rolls and slice into about 5-6 medallions. Place these on top of each rosti then arrange a garnish of sauteed cepes and tomato concasse around the edge. Spoon a little of the sauce over the veal then trickle the remainder over the garnish. Serve hot.

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