Collier de veau, compotée de tomates

• 1.25 kg (2 lb 12 oz) neck of veal
• 6

Cut a small cross in the base of each tomato. Plunge the tomatoes into a saucepan of salted boiling water for 15 seconds. Drain, remove the skins, then cut into wedges.

Heat 2 tablespoons of olive oil in a flameproof casserole dish. Add the veal neck and brown on all sides over high heat. Co