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1 kg rose-veal diced

10 white peppercorns

2 bay leaves

A big bunch of washed dill

2 tsp salt

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Put the meat in a pot and just cover with water. ÌýBring to the boil on high heat and skim of the scum that rises to the surface.Ìý Once it is skimmed add the peppercorns, bay leaves, the bunch of dill and the salt. ÌýLet the whole simmer for about an hour till the meat is tender. Take the meat out of the broth. ÌýSieve the broth for later use in the sauce.

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Sauce

25g butter

25g plain flour

250ml of the veal broth

100ml milk

150ml sour cream

Two hand full of chopped dill

Salt and pepper to season

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Melt the butter and stir in the flour. Add the milk and the warm broth. Simmer for 2-3 minutes till the flour is cooked out. ÌýAdd the sour cream. ÌýIf your sauce is too thick, add a little extra veal broth. When it the flavour is to your taste add the dill and the meat. Should be served with new potatoes and extra chopped dill on top.

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750g rhubarb stalks

100g caster sugar

zest and juice of orange

2tbsps water

2 pieces of stem ginger in syrup, finely chopped

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Trim the stalks and cut into evenly sized chunks – not too small or they just turn to mush, and at all costs you want to avoid mush. ÌýAdd the caster sugar, orange zest and juice, water and ginger. Bring to the boil and then simmer for 5 - 7 minutes until the rhubarb is soft but still retains its shape. Leave to cool and serve layered in a glass with Greek yoghurt and granola.Ìý

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1 med cucumber

250g Greek Yoghurt

15g chopped dill

2 large garlic cloves, crushed

2tbsps lemon juice

Salt and pepper

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Peel and coarsely grate the cucumber and, because it has such a high water content, you really do need to drain off as much liquid as possible or your tzatziki will be too watery. ÌýThe best way to do this is to put it in a colander with a sprinkling of salt, cover it with a plate or bowl to weight it down and leave it for an hour or so in the fridge to drain.

Put the strained cucumber in a bowl and add the garlic, yoghurt, dill and lemon juice, then mix together and season to taste. At this point you should chill the tzatziki for at least an hour to let the flavours fully develop, but if you can resist the temptation to dip every time you open the fridge door, overnight would be ideal.

You can serve this as a dip with pitta or crudités and it also make a great accompaniment to lamb burgers or kebabs from the barbecue.ÌýÌýÌý