Stuffed Veal Roll with Capers

Preheat the oven to 375°F.

To prepare the filling, chop the pepper, spring onions and bacon. Set aside.

Put water on to boil for the eggs. Add the eggs and leave to cook for 10-12 minutes from when the water starts to boil. Then remove the eggs from the heat and cool in cold water. Next, remove the shell and chop. Set aside.

Now mix all the ingredients together in a bowl and add the GOYA® Capers.

Lay the meat out on a tray and season with black pepper, rosemary, nutmeg and salt.

Next, place all of the filling ingredients at one end and roll it up, securing the roll with kitchen string.

In a pan, add a splash of GOYA® Extra Virgin Olive Oil and when hot, seal the meat on all sides. Before you remove the meat from the heat, it is important that you check it has formed a hard and golden colored crust all over.

Next, place the meat in an oven dish and add the thyme and bay leaves on top. Put in the oven and cook for 35 minutes.

After this time, open the oven and pour the wine and chicken or vegetable stock on top.

Leave to cook in the oven for a further 15 minutes. After this time, remove from the oven and leave to cool for several minutes before cutting into medallions and serving.

You can accompany the dish with a salad of green leaves, cherry tomatoes and pine nuts. You could also use an air-fryer to cook some potatoes and carrots serve with it. Season them with a little olive oil, the juice of half a lemon and salt.