Roast Veal with Prunes, Ginger and Pistachio Nuts

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

Although veal produces the best juices of all meat when roasted, the lean flesh can be slightly lacking in flavour. If you press flavourings deep into the cracks of a rolled, boned joint, it becomes something far more sophisticated. The juices combine with apple juice and cream to make a wonderful sauce.


  • 3 large cloves garlic, chopped very finely
  • 5 cm (2 in) piece fresh root ginger


In a small bowl, mix together the garlic, ginger, prunes and pistachio nuts. Untie the veal and lay out flat, flesh side up. Spread the filling over, re-roll and tie again. If you don’t want to untie the joint, press the garlic and ginger into the cracks in the meat from both ends and from the sides, as deep as you can with your fingers, then poke in the