Veal chop with crushed broad beans and girolles

I think it's about time we encouraged our farmers to produce more British veal, known as rose veal – the good thing is that all English veal is totally natural: the veal calves don't spend time in crates and after all, if it's correctly reared, it's no different from eating a baby lamb or chicken. The Scottish girolles season is with us, but if you can't find the Scottish ones, then any type of girolles will do. I recommend buying your veal from www.blackface.co.uk or Andrew Sharpe's stall at Borough Market in London.

4 veal chops weighing about 300-350g each
Vegetable oil for brushing
300-350g podded weight of broad beans
200-250g girolle mushrooms, cleaned and halved if large
120g butter
Salt and freshly ground black pepper

Cook the broad beans in boiling salted water for 7-8 minutes until soft and tender. Drain, then coarsely chop in a food processor or by hand and then return to a pan with about 50g of the butter and season to taste.

Season the veal chops according to your taste, and then brush with a little oil and cook on a ribbed griddle, barbecue or in a heavy frying pan, for 5-6 minutes on each side, until just pink. Meanwhile melt the rest of the butter in a frying pan and cook the girolles on a medium heat for 4-5 minutes, stirring every so often, season to taste.

Serve the chops on the warmed crushed broad beans with the girolles spooned over.

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