serves 4 ingredients

25g/1oz margarine or butter 4 lean loin veal chops 1 onion, chopped 450g/1lb mushroom caps 225g/8oz white onions 1 tablespoon plain flour 1 tablespoon tomato purйe 175ml/6fl oz chicken stock 150ml/5fl oz dry white wine 50g/2oz chopped fresh chives 1 teaspoon chopped fresh tarragon 1 teaspoon chopped fresh basil 1 small bay leaf 1 tablespoon chopped fresh flat-leaf parsley

• Preheat the oven to 170°C/325°F/Gas mark 3.

• Melt the margarine or butter in a large heavy frying pan. Add the veal chops and brown over a high heat. Transfer to a shallow casserole dish.

• In the same frying pan, sautй the onions. Add the remaining ingredients except the parsley. Cover the pan and cook for 5 minutes.

• Pour the mixture over the chops. Cover the casserole dish and bake in the oven for 1 hour. Sprinkle with the parsley before serving hot.