Veal chops with sage & creamy squash polenta

• butter↗2 tbsp tbsp
• olive oil↗2 tbsp tbsp
• sage↗few few

  leaves

• British rose veal↗2 2

  chops

• chunk butternut squash500g g

  peeled and diced

• olive oil↗2 tsp tsp
• milk↗100ml ml
• polenta↗50g g
• grated parmesan2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.

2. 2

   Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn’t ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.