Ingredients

• 1 tbsp olive oil
• 100g/3½oz anya potatoes (or other small
• waxy potatoes)
• sliced into 0.5cm/¼in thick coins
• ½ onion
• peeled
• chopped
• 1 tomato
• chopped
• 1 tbsp capers
• drained
• rinsed
• 400ml/14fl oz vegetable stock
• 55g/2oz cavolo nero
• stalks removed
• sliced
• 100g/3½oz veal escalope
• sliced into thin strips
• salt and freshly ground black pepper
• 50ml/2fl oz double cream

Directions

• Heat the olive oil in a frying pan over a medium heat and fry the potatoes for 5-6 minutes
• turning occasionally until golden-brown on all sides.
• Add the chopped onion and tomato and fry for a further 4-5 minutes. Stir in the capers
• vegetable stock
• cavolo nero and veal strips. Season
• to taste
• with salt and freshly ground black pepper. Cook for a further 5-6 minutes or until the veal is cooked through and the vegetables are tender.
• To serve
• stir in the cream until heated through
• then spoon into a large serving bowl.