In the morning, prepare the mangetout and the red pepper hearts, cover and refrigerate. Next, prepare the almond potatoes. Beat the egg into the mashed potatoes and season well with the salt, pepper and nutmeg. Divide into four, shaping each piece into a smooth ball, then roll in the flour and coat with the beaten egg and the almonds. Put onto a plate, cover and chill.

When ready to cook and serve, preheat the oven to 200C (400F, Gas 6). Melt the butter in a frying pan, season the medallions and seal them on both sides in the pan until golden brown. Transfer to a baking tray and bake in the oven for 12 minutes. Remove and keep warm.

To make the sauce, add the shallots to the veal frying pan and cook gently until brown. Add the wine, lemon juice and stock and bring to the boil. Next, add the mushrooms and cream and cook gently until the sauce thickens slightly. Stir in the chives and season. Remove the pan from the heat and keep the sauce hot.

Half fill a frying pan with oil, heat the oil and fry the potatoes until golden. Drain on kitchen paper and keep hot. At the same time, heat the butter for the mangetout and peppers in a heavy-based frying pan until sizzling, add the mangetout and peppers and stir-fry for 1-2 minutes. Season well and add the sugar. Arrange the medallions on heated plates, coat with the sauce, add the vegetables and serve.