[What to do with veal chuck...]

So I find myself sitting here staring at a decently sized (almost 3 pounds) bone-in veal chuck with no clue what to do with it.

Roll it is some pork fat or lard and then sprinkle with your favourite herbs. Wrap it in alfoil -or make an alfoil bag and bake it at 180 for 2.5 hours. don't touch it and don't peek. At worst, just turn it over. remove it from the oven and allow it to sit for 20 mins before you unwrap it.....the meat will fall away from the bone and the sauce with it will make a wicked gravy.....mmmmm I can smell it from here....lol

[Chili Sauce Reccomendations]

I've never used a prepared chile sauce.

I would recommend any of the pre-prepared Thai Sweet chilli and also a brand called " Lingham"..singapore style chilli sauce. I have been using this for over 30 years and it is always good

[Chicken Livers]

The old european way of cooking the livers is I find, my favourite. Just clean em up and rinse in cold water then pat dry with some kitchen paper. Saute a couple of onions (but don't let them get colour or it will go bitter) add some spring onions and a couple of cloves of garlic. set this aside and then add some ghee to the pan, add the livers and fry off until going brown about 5 mins, season to your taste then add back the onion mix and 1 cup of sherry ( or port ) and 2 hard boiled eggs chopped. Last thing, add a generous handful of chopped parsley my hungarian friend used to take the lot and put it in a ramekin to cool and then in the fridge overnight to set. It can be sliced to have on top of crusty bread...I chuck it all in the blender and then fridge it to set. as a variation, I also use mushrooms and or bacon from time to time, but my favourite right now is to add 1 tablespoon of fresh tarragon to the mix at the end....it is sublime enjoy!!