Rack of veal with truffle gravy, truffled scalloped potatoes and Brussels sprouts

Serves 6 Preheat oven to 180C. For truffled scalloped potatoes, place cream, garlic and bay leaves in a saucepan and bring to the boil over medium heat, then reduce heat to low and simmer for 5 minutes. Remove from heat and stand for 10 minutes for flavours to infuse, then discard garlic and bay leaf. Lightly grease an 8-cup capacity gratin dish, then layer one-third of the potato in the base of the dish. Top with one-third each of the truffle, Gruyre and thyme and season generously with sea salt and freshly ground black pepper and pour over one-third of the cream. Repeat twice with remaining potatoes and ingredients. Pour over any remaining cream, cover with foil, and bake for 40 minutes. Remove foil and bake for another 40 minutes or until top is golden brown.

Meanwhile, season veal generously. Heat olive oil in a large frying pan over high heat, add veal and cook for 3-5 minutes or until browned on both sides. Transfer to a roasting pan, roast for 40 minutes, then transfer to a plate, cover loosely with foil, and rest for 20 minutes.

For truffle gravy, place roasting pan over medium heat. Add butter, scraping any caramelised sediment with a wooden spoon as butter melts. Add Marsala and chicken stock and cook for 5 minutes, add truffles and cook for a further 5 minutes or until gravy thickens. Strain and transfer to a gravy jug.

For truffled Brussels sprouts, cook sprouts in boiling salted water for 3-5 minutes or until tender, then drain. Place warm Brussels sprouts in a bowl, add butter, 1 tsp sea salt and truffle and toss to combine.

Slice veal rack into 6 portions and serve with truffled scalloped potatoes, Brussels sprouts and gravy to the side.