While many of the previous recipes we’ve posted in this series focussing on sustainability have incorporated turkey, here’s one using veal.

It comes from chef Alexandre Tamburini at the Fairmont Grand Hotel Geneva in the Switzerland, who is particularly “passionate about unique local ingredients”.

“Using local produce is a great way to cook with conscience,” he says. “A dish is only as good as its ingredients. Choose and cook with care and your dishes will be full of heart and flavour.”

Veal pie with oyster mushrooms, squash, and potatoes

Dough

500 grams flour

180 grams butter

8 grams salt

2 egg yolks

15 centilitres water

Stuffing

500 grams veal shoulder

300 grams veal breast

100 grams oyster mushrooms

1 garlic clove

1 shallot

5 grams cognac

To taste salt and pepper

1 egg to glaze

Topping

150 grams butternut squash

300 grams amandine potato

Instructions

1. For the dough, mix the flour and salt in a bowl. Add the butter and egg and knead by hand or in a food processor, add the water gradually. Film and put in the fridge overnight.

2. For the stuffing, chop the veal (shoulder and breast), add the shallot and garlic. Add salt, pepper, and cognac.

3. Chop the oyster mushrooms and put them in a pan over high heat.

4. Mix all the stuffing ingredients together.

5. Cut the squash and potatoes into thin strips (two to three millimetres thick).

6. Roll the dough and place in the baking pan.

7. Place a first layer of squash slices at the bottom, add the layer of veal stuffing on top. Cover with the squash slices, then the potato slices.

8. Place a dough disc lid on top. Weld the edges and add the egg yolk with a brush.

9. Make a hole in the center of the pie and put a small aluminium tube in so that the steam can escape during baking. Bake at 180°C for 45 minutes.

10. Remove from the oven and let cool at room temperature before serving.

11. Garnish the pie with an endive and spinach salad.