Mark Hix recipe: Grilled veal chop with Jerusalem artichokes, capers and rosemary

Serves 2

Ethically reared: Mark's veal chops (Jason Lowe)

I do love a veal chop, and helpfully, a lot of butchers are now selling ethically reared British veal.

You don't have to use a knife and fork for this big chunk of meat – you could just tear it apart with your fingers.

1 veal T-bone weighing about 600-700g
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
200g Jerusalem artichokes, peeled or scrubbed and halved
A couple of good knobs of butter
2tbsp capers
A couple of sprigs of rosemary

Preheat the oven to 180C/gas mark 5. Heat a heavy, oven-proof frying pan with a tablespoon of the vegetable oil, put the Jerusalem artichokes in, season and roast in the oven for about 15-20 minutes, turning them every so often until tender.

Meanwhile, heat a ribbed griddle or heavy frying pan, season the veal and brush with oil. Cook for about 6-7 minutes on each side, depending on the thickness, keeping the veal pink.

Put the pan of artichokes on a low heat on the stove, add the rosemary, capers and butter and heat through for a couple of minutes.

Transfer the chops to warmed serving plates and spoon the artichokes, rosemary and capers over.