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Veal chops with squash and pears

Gino D'Acampo from Great Food Live
Sweet pumpkin marries well with tangy pears in Gino D'Acampo's slow-cooked veal chop roast

Veal chops with squash and pears

Method

1. Preheat the oven to 180C/gas 4. Combine the rosemary with the honey, mint, and olive oil. Season with salt and pepper.

2. Place the chops onto a bowl and massage this herb mixture into the meat.

3. Transfer the chops to a large roasting tin and scatter over the pears, potatoes, squash and garlic cloves. Drizzle with olive oil and season with salt and pepper.

4. Roast for 1 hour, or until the meat is tender, and the fruit and vegetables cooked.

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Prep: 20 min
Cook: 1 hr

Ingredients

For the chops

8 sprigs Rosemary, leaves chopped
8 tbsp clear honey
1 tbsp chopped Mint
4 tbsp Olive oil
4 veal chops
salt and pepper

For roasting

3 Pears, quartered and core removed
100g new potatoes
2 harlequin squash, peeled, cut into 3cm chunks
5 garlic cloves
4 tbsp Olive oil
salt and pepper