Veau Roulé aux Herbes Sauvage (Rolled Breast of Veal with Wild Greens Stuffing)

Ingredients:

1 breast of veal, boned ready for rolling (about 600g)
50g wild garlic leaves
50g ground elder leaves
2 garlic cloves, crushed
1/4 tsp sea salt
5 generous twists of black pepper
5 tbsp olive oil
100g fresh wild garlic flower buds
300ml white wine
1/2 vegetable stock cube
1 tbsp runny honey

Method:

Combine the wild garlic, ground elder, garlic, salt, black pepper and olive oil in a blender or food processor and process to a thick paste. Lay out the veal breast and spread the wild greens paste over the top. Roll up tightly and tie securely with butcher's twine.

Add a little oil to a large, metal, casserole then add the rolled breast and cook until well browned all over. Remove the meat then pour in the wine and de-glaze the pan. Now stir in the wild garlic flower buds, honey and vegetable stock. Mix to combine then return the veal breast to the pan.

Bring to a simmer, cover with a tight-fitting lid and cook for about 2 hours, basting the meat regularly with the pan juices and turning the meat occasionally so it cooks evenly and does not dry out. Add more wine or water if the liquid is reducing too quickly.

When done, remove the meat from the pan and set aside to rest for 10 minutes. Thicken the pan juices to make a sauce, slice the meat into rings then serve with boiled new potatoes, greens and the veal sauce.