Slow cooked fillet of veal, pine nut purée, white asparagus and macaroni

Ingredients

Store Cupboard

Oils & Vinegars

  • 6ml of olive oil
  • 125ml of grapeseed oil

Beverages

  • 301.5ml of water
  • 200ml of white wine, reduced by 130ml

Dairy

  • 261g of butter

Cooking Sauces

  • 1000ml of brown chicken stock
  • 1000ml of white chicken stock

Salad & Fresh Herbs

  • hairy bittercress