For the Vichy carrots
150g caster sugar
5 star anise
16 carrots, with tops on
For the veal
2 veal loin chops (about 1.5kg)
2tbsp olive oil
For the carrots, pour 1 litre of water into a large shallow pan, add the sugar, butter and star anise and bring to the boil. Peel the carrots and cut back the tops, leaving 5cm of green still attached.
Finely chop 2 tablespoons of the carrot tops and set aside. Add the carrots to the pan and boil for 20 minutes until tender and the liquid has reduced a little. Set aside, reserving the liquid.
Meanwhile, season the veal chop with course rock salt and black pepper. Place a non-stick frying pan over a high heat and pour in the oil. When it is hot, add the chops and cook for approx. 15 minutes, turning halfway through, until browned and cooked through. Remove from the heat, season with salt and leave to rest for 5 minutes.
To finish the carrots, stir the chopped carrot tops into the reduced cooking liquid in the pan and serve up. Place four carrots on each plate, top with a veal chop then spoon over the liquid.
PHOTOGRAPHY PETER CASSIDY
RECIPES & PHOTOGRAPHS TAKEN FROM JAMES MARTIN’S FRENCH ADVENTURE