Swiss dish.

Ingredients - serves 4

4 beef escalopes
2 tsp Dijon mustard
handful young spinach leaves
150g mushrooms
1 tbsp chopped parsley & thyme
butter
4 thin slices Gruyere cheese
4 slices cooked ham
100ml beef stock
2tsp creme fraiche
salt, pepper
200g mixed vegetables (young spinach or chard, small broad beans, peas, fine beans)

Method

Chop the mushrooms finely and sauté briefly in some butter - long enough to cook away any liquid they produce. Stir in some seasoning and the fresh herbs. Flatten the escalopes and spread mustard over each, topped with a few leaves of young spinach, then the mushrooms, a slice of cheese and a slice of ham. Season lightly (as the mustard is salty and the mushrooms already seasoned). Roll tightly and secure with a tooth pick or two.

With more butter, fry off the beef roulade to brown on all sides then add the beef stock and simmer gently for a further 10-15 minutes to cook. When done, stir in the creme fraiche to the sauce.

Place the vegetable selection in a steamer for about 6 minutes until they are just tender but vibrantly green and fresh. Serve with a beef roulade, tooth pick removed, and boiled new potatoes.