1 teaspoon oregano

125 g ham, diced

1 egg

freshly ground black pepper

2 tsp salt

2 tbsp chopped parsley

2 tsp salt

Topping

6 tbs oil

2 carrots, sliced

375 ml chicken stock

1/2 tsp tarragon

4 leeks sliced

4 potatoes, sliced

125 ml cream

Method

• Ask your butcher to prepare veal for stuffing. Turn rice into a bowl. Add salt, turmeric, tomatoes, oregano, ham, parsley, egg and half salt and pepper. Mix well. Spoon into ‘pocket’ of meat and sew up of close with small skewers. Heat oil in deep saucepan.
• Add meat and brown on all sides. Lift out meat and add leeks, carrots and potatoes. Replace veal on top of vegetables. Add stock with remaining salt and pepper. Cover tightly, simmer over medium heat for about 2 flours. Lift out meat and remove string or skewers. Slice onto warmed serving dish. Stir cream and tarragon into sauce and serve poured over meat.

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