The gentle flavours of mild cheese, apricots, sage and orange are a delightful complement to delicate veal in these effortlessly easy parcels. They go well with buttery tagliatelle and a baby leaf salad. Delicious!
*For Cheshire cheese, use Lancashire, Wensleydale or feta. *For dried apricots, use slices of fresh apricot, peach or nectarine when in season. *For orange juice, use 100ml medium-dry white wine.
Make the veal parcels earlier in the day or even the day before. Put them in the baking dish and cover with cling film, then store in the fridge until you're ready to bake. It's a good idea to remove them from the fridge about 20 minutes before cooking, otherwise they will be very cold and may take longer to cook.