Ingredients

• 3 tbsp barley miso
• 3 tbsp finely chopped fresh root ginger
• 3 tbsp finely diced yuzu zest (available from specialist suppliers)
• 2 tbsp finely chopped shallot
• 1 tsp crushed garlic
• 1 pinch shichimi pepper (available from Japanese suppliers)
• 2 tsp soy sauce
• 2 tsp sake
• 2 tsp mirin
• 4 tbsp rice bran oil (available online)
• 280g/10oz veal cutlet
• bone on
• 1 red chilli
• 1 yellow courgette
• halved lengthways
• 1 green courgette
• halved lengthways
• 1 pinch sea salt
• 3 tbsp sushi vinegar
• ½ ruby grapefruit
• cut into segments
• 5-6 sprigs fresh coriander
• fresh ginger juice
• to taste

Directions

• Combine the miso
• ginger
• yuzu zest
• shallot
• garlic
• shichimi pepper
• soy sauce
• sake
• mirin and oil in a shallow dish.
• Whisk the marinade together until well combined
• then add the veal cutlet to the dish and rub the marinade all over it. Marinade for 24 hours.
• For the burnt chilli cucumber pickle
• blacken the chilli directly over a direct flame (either with a mini-blow torch or simply over the gas hob).
• Roughly chop the chilli
• including the blackened skin and seeds.
• Cut the courgette on the diagonal
• then make three cuts
• following the diagonal
• 2-3mm apart
• but not going all the way through. Make a final cut all the way through - you will have a little fan of courgette. Repeat with the remaining courgettes.
• Season the sliced courgette with sea salt and allow to stand for a few minutes
• just enough to soften. Pour over the sushi vinegar.
• Combine the red chilli
• courgette
• ruby grapefruit segments and coriander in a small bowl.
• Preheat the oven to 180C/350F/Gas 4 and preheat a griddle to hot.
• Griddle the veal cutlets on each side until browned. Transfer to a roasting tray and roast for about six minutes
• turning once in the oven.
• Allow the veal cutlets to rest for a couple of minutes.
• Squeeze a little ginger juice over the resting cutlet and serve with the burnt chilli cucumber pickle.