Ben Bayly's Roasted veal with baby radish, zucchini and buffalo yoghurt

Simple and fresh use of some of summer's best ingredients


400g-veal sirloin
1 Cray tail

12-baby radish
2 zucchini

100g buffalo yoghurt
10g chopped olive
10g olive oil
Salt & pepper
½ lemon zest & juice
10g butter


In a hot pan sear the seasoned veal, place in a 160oc oven for 4 min, turn over then give 4 more minutes. Take the veal out of the pan to rest the meat.

Peel the Cray tail and cut in to 4 pieces, use the pan & the juices from the veal and roast the Cray in it along with the thyme and lemon zest & juice, for more deep flavour. Reserve the juices to sauce the plate.

Dice the zucchini into 1 cm pieces, mix with the baby radish & blanch in boiling water for 2 min, drain and dress with olive oil and season

Slice the veal into 4 pieces and serve with the Cray, finish the plate with the vegetables and dots of yoghurt.

Sprinkle the chopped olive to finish