Name: Veal chops with sage & creamy squash polenta
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: 2 tbsp butter -; 2 tbsp olive oil -; few sage leaves -; 2 British rose veal chops -; 500g chunk butternut squash , peeled and diced -; 2 tsp olive oil -; 100ml milk -; 50g polenta -; 2 tbsp grated parmesan -

Ingredients for - Veal chops with sage & creamy squash polenta

1. 2 tbsp butter

2. 2 tbsp olive oil

3. few sage leaves

4. 2 British rose veal chops

5. 500g chunk butternut squash , peeled and diced

6. 2 tsp olive oil

7. 100ml milk

8. 50g polenta

9. 2 tbsp grated parmesan

How to cook deliciously - Veal chops with sage & creamy squash polenta

1 . Stage

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 . Stage

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.