Roasted Veal Rib Stuffed with Dried Apricots and Herbs

The stuffing

1. Sweat the onions and celery till soft.
2. Add the chopped thyme, rosemary and sage, chopped apricots, pine nuts, chilli, parmesan and breadcrumbs
3. Combine to a stuffing using the egg yolks.
4. Slice from one end of the veal to the other length-ways to form a pocket.
5. Brush the inside with the mustard and stuff with the cold stuffing.
6. Tie the veal with butchers string all the way down the length to hold together.
7. Season the veal with salt and freshly ground black pepper.
8. In a hot roasting dish brown the veal over moderate heat.
9. Add the garlic cloves and cook in a hot oven 180C for 30 minutes, or until it is cooked to medium. Allow to rest.
10. Remove the veal from the roasting dish, add the veal stock to the pan juices and cook to form a sauce.

Hassleback potatoes

1. Cut slits in the potatoes every centimetre, about 8 slits.
2. Insert a fresh bay leaf into every slit.
3. Put the potatoes into a roasting dish, season with salt and freshly ground black pepper and add ¾ of the butter.
4. Roast in a hot oven till golden brown and soft

For the peas

1. In 100g of butter sweat the spring onions to soft, add the mint and peas, moisten with a little stock and cook till the peas are cooked
2. Season with salt and freshly ground black pepper
3. Serve the veal cut on the bone with the roasted garlic, hassle back potatoes, minted peas and warm sauce.