Simon Rimmer served up a tasty veal casserole with polenta and gorgonzola cheese on Sunday Brunch.

The ingredients are: 2 very finely sliced onions, 2 finely sliced carrots, 6 chopped salted anchovies, 750g veal shoulder cut into 50mm large chunks, 15g tom puree, 400ml red wine, 200ml veal stock, 100g peas, 100g wilted kale, 300g polenta, 600ml milk, 200ml cream, 150g finely grated parmesan, 150g gorgonzola and 50g butter.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.