Beef Schnitzel with Romesco Sauce and Glazed Coloured Carrots

Steps

1. Bring a medium pot of salted water to the boil. Peel and dice potatoes 3cm and cut cauliflower into small florets. Cook potatoes and cauliflower in pot of boiling water, covered, for 14-16 minutes, until very soft. Drain and mash with first measure of butter and milk, until smooth. Season to taste and cover to keep warm.
2. Pat schnitzel dry. Place flour on a plate and season, whisk egg and milk in a bowl and place breadcrumbs in another bowl. Coat each piece of schnitzel first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go. Set aside.
3. Peel carrots and cut into 1cm sticks. Place carrots, water, honey, orange juice and oil in a medium pot. Cover and bring to the boil then reduce heat to low and simmer for 8-10 minutes. Remove from heat but leave pot covered until ready to eat (carrots will continue to steam until soft). Bring a full kettle to the boil.
4. Heat oil and second measure of butter in a large fry-pan on medium heat. Cook schnitzel, in batches, for about 1 minute each side, until golden. Press down with a spatula to ensure they brown evenly. Add extra oil between batches as needed.
5. Cut broccoli into small florets and place in a medium, heat-proof bowl with a pinch of salt and cover with boiling water. Cover with a plate and leave 5-6 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
6. To serve, spoon mash onto plates, top with a piece of schnitzel and a dollop of romesco sauce. Serve with glazed coloured carrots and broccoli on the side.