Jerusalem Artichoke Soup, Fish Salad, Braised Veal and Chocolatey Mandarin Cake

Some interesting recipes here relying heavily on Ottolenghi and an old cutting from the Independent featuring Simon Hopkinson,
The soup is nice but in a big meal a small portion is sufficient.

The fish salad is a variation on an Ottolenghi recipe from the Guardian.

The braised veal was tripled compared to the printed version and I cooked it longer and more gently and then removed the meat from the pan to reduce the sauce to achieve the correct degree of unctuousness, I also added less cream.

The cake is another Ottolenghi triumph and the chocolate topping works really well.