Roasted ribeye of free-range veal with garlic, coppa, rosemary, capers, parsley and mustard from The Season's Plate Cookbook: Celebrating 10 years of Season's Plate lunches at Wyndham Estate by Lucy Malouf

  • asparagus
  • capers
  • rosemary
  • garlic
  • parsley
  • tarragon
  • red wine
  • veal stock
  • cavolo nero
  • herb vinegar
  • French mustard
  • coppa (cured)
  • caul fat
  • veal rib
  • prosciutto fat
  • stale white bread

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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