Heat the stock, sherry, sherry vinegar, bay leaves, thyme and peppercorns in a large saucepan with one litre of water.
Bring to the boil. Boil for 5 minutes then add your Rose Veal.

Return to the boil then turn the heat down and simmer for 1 hour turning the meat twice during that time.
Turn off the heat and allow the meat to rest in the liquid for 30 minutes.

Put the sliced potato into a shallow gratin dish. Mash the anchovy and garlic with a mortar and pestle. Add the fresh herbs, salt and pepper and mix into the cream. Taste! You may wish to gradually add 1 tsp of anchovy at a time to ensure it’s going to be to your taste.

Pour the cream mixture over the potato and bake in a hot oven for 40 minutes covered in foil.

After baking for 40 minutes, remove the foil, sprinkle with grated cheese and bake for a further 20 minutes. 
Allow to rest so you can slice before serving.

Put 250mls of the poaching liquid in a small pot and add the veal glaze and brown sugar. Reduce the liquid to a syrupy jus (it will take about 15 minutes).

ASSEMBLY
Serve the poached Rose Veal atop the gratin with your choice of veggies.  Pour a little jus over each serving.

Rose Veal recipe lovingly supplied by our Gourmet Direct chefs!