INGREDIENTS
250g Tilda Easy Cook Basmati & Wild Rice
A whole rump of veal, approximately 1.5kg in weight
50g butter
125g root vegetables (leeks, onions & carrots) cut into Brunoise
¼ bottle white wine (for the stuffing)
½ Litre of vegetable stock
Salt & pepper for seasoning
Food glue
75g dried Morels, soaked (plus 3-4 more per person, for garnishing)
¼ bottle white wine (for the Velouté)
1½ pints of whipping cream
½ garlic bulb
Fresh rosemary
Spinach leaves, lightly cooked, to serve
Olive oil, to garnish

METHOD
For the Veal and Rice Stuffing:
1. Trim any fat from the veal rump, cut into escalopes of approximately 150g each and batten out to make thinner
2. Heat the butter in a pan and sauté the vegetables without colouring. Add the Tilda Easy Cook Basmati & Wild Rice and stir
3. Add the wine and keep stirring until all the liquid has evaporated
4. Add the stock, just enough to cover the rice, and allow to cook on the side of stove, stirring occasionally. Add more as needed and cook until just soft
5. Once rice mixture is cooked, spread out on a tray and allow to cool
6. When rice mixture is cold, spread an even layer onto each veal escalope to double its thickness and season
7. Roll the veal escalopes as tightly as possible, sealing the end with a thick layer of food glue
8. Tie with string and allow to rest in the fridge
For the Morel Velouté:
1. Drain off the Morels, keeping the liquid
2. Put the retained liquid into a pan with the wine and reduce to a syrup
3. Add the cream and reduce again by a quarter, to a sauce consistency, season and keep warm on one side
To Serve:
1. Roast the veal escalopes in the oven with the rosemary and garlic at 180°C for 10 - 12 minutes. Allow to rest under lights for at least 5 minutes
2. Pass the Velouté though a fine sieve and add 3 - 4 morels per person
3. Slice each escalope into 3 and sit on a bed of spinach
4. Spoon the Velouté around the veal and garnish with a few drops of olive oil

By Stuart Fay, The Bell Inn, Horndon on the Hill

Serves 10