• 500 g (1 lb) new potatoes, washed
• 1 lemongrass stem, bashed then cut into 4
• 2 teaspoons salt
• 1 medium red onion, finely sliced
• 2 tablespoons vinegar
• 1-2 teaspoons freshly grated horseradish or 2 teaspoons horseradish from a jar
• 100 ml (3 ½ fl oz) light olive oil
• 4 x 6 cutlet veal racks salt and pepper
• 1 handful basil leaves, torn

Preheat oven to 220°C/450°F/Gas Mark 6. Place potatoes and lemongrass in a saucepan, cover with cold water, add salt and boil until tender. Drain in a colander. Meanwhile mix onion with vinegar and horseradish and leave to marinate 30 minutes.

Just before potatoes are cooked, heat a heavy frying pan and preheat a roasting dish in the top of the oven. Rub a few teaspoons of oil over veal, season with salt and pepper and when the pan is hot add racks and gently brown all over. Transfer to hot oven dish and roast 10-20 minutes, depending on preferred doneness. Turn oven off, cover racks with foil and keep the oven door ajar.

Cut warm potatoes in half and mix with onions. Add remaining oil, season well and stir. Just before serving mix in basil. Divide salad between four plates and place a rack on each one.