Serves 4

4 large veal chops (about 1 kilo in total)
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
3 dessert apples, cored and cut into rings
8 peppercorns, crushed
8 cardamom pods, crushed
1 chicken stock cube, crumbled
300ml dry white vermouth
6 tbsp thick cream
1 tbsp hot English mustard powder
2 tbsp plain flour

Rub each chop with some crushed garlic. Heat the oil in a large frying pan. Sauté 2 chops at a time for 1 1⁄2 minutes on each side until pale golden, then remove. Return all the chops to the pan; add the apple, pepper, cardamom, stock cube and vermouth to the pan. Bring the pan contents to the boil, reduce the heat, then cover and simmer for 10 minutes, lifting the lower chops to the top halfway through cooking time. Remove the chops and apple rings and keep them warm. Bring the juice to the boil. Stir the cream into the mustard and flour, then whisk into the liquid. Stir over a high heat to create a creamy sauce. Season to taste and serve the sauce spooned over the meat and apples.

FEATURE CLARE FERGUSON
STYLING KAREN SMITH
PHOTOGRAPHS PETER CASSIDY
JANUARY 2008