2 Heat half the oil in a large flameproof and ovenproof casserole dish. Add half the veal and cook, stirring, until browned all over. Remove and set aside. Repeat with remaining oil and veal. Remove and set aside.

3 Melt butter in same dish. Add onion, capsicum, mushrooms and thyme. Cook, stirring, for about 5 minutes, or until onion is soft. Add wine, then simmer for 2 minutes. Add veal and chicken stock, mixing well to combine. Bring to the boil, then cover with a lid.

4 Cook in a moderate oven (180C) for about 1 hour, or until veal is tender. Remove from the oven.

5 Place dish on stovetop over heat. Add cream and blended cornflour and water. Stir until mixture boils and thickens. Stir in parsley.

6 Serve veal and mushroom casserole on soft polenta. Garnish with extra fresh parsley.

TO FREEZE: At step 4, remove cooked casserole from the oven and cool for 30 minutes. Transfer to a freezer container and freeze for up to two months.

TO SERVE: Thaw in refrigerator overnight before reheating on stovetop and continuing with step 5.