VEAL is less popular in the UK than on the continent, where the French, Italians and the Dutch are among the biggest producers. Try to source meat that complies with the RSPCA's Freedom Food standards – calves reared under these conditions are treated better than those required by UK law. This dish can also be made using Rose Veal, which is sold in many supermarkets. The rose veal is from older calves or younger adults and mainly male dairy cows.

Veal stew is a super hearty dish that's especially popular in Italy. Here I have served it with polenta, which many home cooks shy away from thinking it's overly complicated to make. Don’t be deterred, though – it's fairly straightforward and a satisfying alternative to mashed potato, and the perfect accompaniment to the richness of the stew.

Veal stew with creamed polenta

Serves 6

40ml olive oil

1kg veal neck (or topside if you can’t get neck), cut into 2.5cm cubes

2 onions, diced

4 garlic cloves, finely chopped

8 carrots, sliced

4 sprigs of fresh thyme

40g tomato puree

700-800ml chicken stock

300ml double cream

700ml full-fat milk

110g good-quality polenta

90g aged parmesan, finely grated

Sea salt and pepper

A few leaves of basil

A few sprigs of parsley

Set the oven to 180C/160C fan/gas mark 4.

Gently heat the olive oil in a large saucepan. Add the veal and let it brown for about 8 minutes without stirring, so it caramelises and develops a nice crust.

Turn the veal pieces over and brown them on the other side for another 8 minutes or so, then remove them from the pan into a colander over a bowl or the sink.

Add a little more oil to the pan and lightly saute the onion and garlic for 2-3 minutes. Add the carrots and thyme and continue to saute until all the vegetables are golden brown.

Put the veal back into the pan, add the tomato puree then stir well and cook for another few minutes before adding the stock. Heat until almost simmering, then put a lid on the pan and transfer it to the oven.

Cook the stew for 1-1.5 hours, stirring every half hour. Add a little water if the sauce looks to be drying slightly. The veal is ready when it is soft and you are able to break it apart with a spoon.

For the polenta, put the cream and milk into a heavy-based saucepan and gently bring it to the boil. Add the polenta, stirring continuously. Mix for 2-3 minutes on a high heat, beating the mixture with a wooden spoon, then reduce the heat to a minimum and cook gently for 40 minutes, stirring frequently.

When ready to serve, add the parmesan to the polenta with salt and pepper to taste and mix well. Finish the veal stew with some torn fresh basil and parsley.