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This veal recipe from Matthew Tomkinson is a comforting dish of tender veal rump, delicate sweetbreads, hearty potatoes and a tangy tomato compote. The sweetbreads should be started two days in advance, as they need to soak, but their lovely sweetness once cooked will be well-worth the extra bit of effort.
Roast rump of Dorset rosé veal with caramelised sweetbreads, sauté potatoes, artichokes and tomatoes