Remove all fat and sinew from the veal, cut veal into bite-sized pieces. Heat butter and oil in large saucepan, add veal in a single layer and cook, stirring until golden brown all over (If necessary, cook veal in batches). Remove the veal from the pan and drain all but 2 tablespoons of fat from the pan.

Add flour, cook stirring for 1 minute. Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil, cook 1 minute. Return the veal to the pan, cover, simmer for 20 minutes (or transfer the mixture to a shallow ovenproof dish, cover, microwave on Medium for 15 minutes).

Add carrots, celery and potatoes, simmer for a further 30 minutes or until vegetables are tender (or microwave covered on High for about 15 minutes)

Add peas, cook for a further 5 minutes (or microwave covered on High for 3 minutes).

veal, chops or any cut of steak.

Ragout can be made the day before required. It can be frozen for up to 2 months; thaw in refrigerator before reheating.

Mike Kear