The Recipes

Red Wine Butter
In a small pan, add the red wine, onion and garlic and bring to the simmer. Reduce by the liquid by two thirds then allow to cool. In a bowl, beat the butter until soft, then gradually add the wine reduction, parsley, salt and plenty of black pepper. Spoon onto a piece of cling film, wrap tightly and form into a sausage shape. Chill in the fridge or freezer until firm.

Veal
Heat the oil and the butter in a large frying pan until foaming. Fry the veal for 2-3 mins on each side, then remove from the pan. 

Scatter with parsley leaves and serve with shoestring fries.