Veal Chops with roquefort butter

Preheat your oven to 180 degrees/gas 4. In a blender, blitz the butter ingredients together with lots of pepper. Using cling film, roll it into a log, wrap well and chill in the fridge.

To cook the veal, heat a chargrill pan until it’s very, very hot – smoking, in fact. Add a knob of butter and chargrill the veal on each side until it has great colour – about five minutes. Then transfer the whole thing to the oven for seven to 10 minutes.

Leave to rest for a few minutes before serving with a disc of the cold Roquefort butter on top, a wedge of lemon, a green salad and, of course, an adoring smile.