Not just any pub grub

Islington’s Duke of Cambridge Organic Pub is both famous locally and to food critics in the know.

Opened in 1998, owner Geetie Singh MBE is passionate about good food produced the right way. That includes seasonal, locally-sourced, quality, higher-welfare produce – without compromise. Geetie has always believe in running a sustainable, ethical business – the result of which is a groaning trophy cabinet brimming with awards over the last 12 years, including the RSPCA Good Business Award 2009 for best pub restaurant.

Find out more at www.dukeorganic.co.uk

Veal – ‘an elephant in the room’

“If you eat dairy products then veal is an elephant in the room,” says Geetie. “The sort of thing most people can see, but are unsure or unwilling to confront. The fact is, for cows to continue producing milk, they have to be pregnant every couple of years. While female calves can go on to become dairy cows, the male bullocks have limited use, so will most often be slaughtered at birth.

“However, veal (from male bullocks) doesn’t have to be the cruel crate system that we so successfully campaigned off our plates in the 1980’s - showing what positive effect the collective consumer can have. Today we produce rose veal in the UK from calves that have been raised with outdoor time or housed in large, straw-bedded barns. The young animals are slaughtered at five to six-months-old, which is no different from most lamb bred for the table.”

Freedom Food labelled and Soil Association certified produce, gives consumers even greater confidence in the higher-welfare credentials of the meat they choose to eat

Rose Veal Chop

Rose Veal Chop with Jerusalem Artichoke & Chorizo Bubble ’n Sqeak and Lemon Butter

Serves 4. Oven at 220c.

Ingredients

400g Jerusalem artichokes
400g potatoes
4 x carrots
2 x garlic cloves
1 large onion
75g organic cooking chorizo (Brindisa if you can)
100g savoy cabbage
1 tbsp butter
1 tbsp sunflower oil
4 x 250g organic rose veal chops
1 tsp butter
200g curly kale (washed)
2 tsp butter
1 tbsp butter
Juice of 2 lemons
Salt and pepper to taste

Method

Scrub the Jerusalem artichokes, potatoes and carrots thoroughly and place in pan with cold water. Bring to the boil and let simmer for 15-20 mins, or until cooked. Meanwhile, chop the garlic, onion, chorizo and savoy cabbage and fry in a tbsp of butter until soft.

When the boiling veg is cooked, drain and very roughly mash, leaving it quite chunky. Mix in the fried ingredients and season. Shape into four “cakes” and pop in the fridge to cool for at least 15 mins.

Pre heat the oven to 220c. Place a frying pan on a medium heat. Add oil and butter. When hot, place the veal chops in the pan, frying for about 3 minutes on each side then put on a baking tray in the oven. When the chops are in the oven, place the bubble’n’squeak cakes to the same frying pan. Fry until golden brown on both sides.

While the cakes are frying, bring a pan of water to the boil. Strip any tough stalks off the kale and cook the leaves for 3 mins, drain, toss in butter and season.

Put the cakes on plates with the veal chops on top. Quickly put the pan back on the heat and add butter, lemon juice, salt and pepper. Allow it to froth, then pour over the chops. Serve with curly kale.