Step: 1/15

Wash the basil, shake dry and pluck the leaves. Blitz with the peeled garlic, Parmesan and 3-4 tbsp oil. Season with salt and pepper.

Step: 2/15

Place the cutlets between 2 layers of cling film and pound them to an even thickness.

Step: 3/15

Season with salt and pepper.

Step: 4/15

Spread with the pesto.

Step: 5/15

Roll up the meat and secure with cocktail sticks.

Step: 6/15

Heat the remaining oil in a pan.

Step: 7/15

Fry the rolls until browned all over.

Step: 8/15

Pour over the stock and simmer, covered, for 10 minutes over a low heat.

Step: 9/15

Meanwhile, wash the spring onions and cut into rings.

Step: 10/15

Saute in butter in a hot pan for 1-2 minutes. Add the lentils, pour in some stock and simmer, covered, over a low heat for 10 minutes.

Step: 11/15

Plunge the tomatoes into boiling water, then cool in cold water. Drain, peel, quarter, deseed and dice.

Step: 12/15

Add to the lentils.Cook until the lentils are tender and have absorbed all the stock, adding extra stock if needed. Season with salt and pepper.

Step: 13/15

Remove the meat rolls from the pan and keep warm wrapped in foil.

Step: 14/15

Bring the pan juices to the boil, add the cream and simmer lightly until thickened. Season with salt and pepper.

Step: 15/15

To serve, slice the veal rolls (remove the cocktail sticks first) and add the sauce and the vegetables.