Veau, compote de rhubarbe et oignons rouges

Inaki’s original recipe involved foul-smelling smoked fish eggs, as well as the most delicately pickled pink shallots, and beautiful deep purple, hazelnut-flavoured vitelotte potatoes. This domesticated-down version uses lardons for the smokiness, rhubarb for the pickledness and plain new potatoes to avoid the frustrating search for the elusive vitelotte, especially out of season (December to February).

This is very much a prepare-at-the-last-minute di