Arnaud Bignon’s culinary passion can be traced back to his childhood where he spent his years as a young boy growing up in France in his grandfather’s garden, discovering a profound respect and understanding for the earth’s bounty. Here, he talks us through his veal dish, explaining each component and the importance of texture.

Find out more about chef Bignon and more about Rocket and Squash

This Dish: Arnaud Bignon © Rocket and Squash