2 very finely sliced onions

2 finely sliced carrots

6 chopped salted anchovies

750g veal shoulder cut into 50mm large chunks

15g tom puree

400ml red wine

200ml veal stock

100g peas

100g wilted kale

300g polenta

600ml milk

200ml cream

150g finely grated parmesan

150g gorgonzola

50g butter


1. Gently fry the onion, carrot and anchovies for 5 minutes

2. Add the veal, the puree, and cook for 5 minutes

3. Add everything except peas and kale, bring to boil, simmer for 2.5 hours minimum – or until veal is very very soft

4. Add the peas and kale cook for 10 minutes more

5. To make the polenta, bring the milk to the boil, add the polenta, stir for 5 minutes and then add the cream and cheeses

6. Mix well, add butter

7. Serve with the veal

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