Season the veal shoulder (chicken or turkey) with salt and pepper. Place the onion, large pieces of root vegetables on a baking tray or in a large dish and place the meat with rosemary sprigs on top.
Roast in a preheated oven at 200 degrees for about 40 minutes. In between, baste with vegetable stock and turn the vegetables (possibly with 1-2 potatoes) so that everything is browned.
Remove the meat from the oven, portion and serve with the vegetables and onions. Serve with the vegetables and onions.

Lightly pound the cutlets, season with salt and pepper. Heat the oil in a non-stick pan and fry the cutlets one after the other for 2-3 minutes on both sides until crispy brown and keep warm.
Dissolve the gravy in the pan with the hot vegetable stock, butter and cream and reduce for a short time.
Now mix in the pre-made base sauce and the chervil, bring to the boil once and season to taste.

Soak glass noodles in cold water for 15 minutes, then cut 2-3 times. Cut the carrots and yellow turnips into slices. Coarsely dice the kale. Cut the chicken fillet into thin strips. Clean the peppers and cut into large cubes. Slice the zucchini and chop the chard coarsely.
Mix the chicken fillet in a bowl with cornflour, soy sauce and 1 tbsp vegetable stock, fry in a wok with oil until hot and remove. Add the carrots, turnips, kale, chard and peppers, fry briefly, pour in the vegetable stock and cover and cook for about 10 minutes.
After about 8 minutes, add the chopped noodles, base sauce and zucchini and season with sea salt, pepper, ginger and sambal.
Finally, mix in the meat and allow to cook briefly.

Thinly slice the cutlets and place them side by side on roasting foil, season with salt and pepper. Cut the meat into small pieces, puree in a food processor, add the cream, salt and pepper, mix again briefly and stir in the soft steamed vegetables.
Fill the mixture into a piping bag and spread it in a sausage shape in the middle. Overlap the cutlets on both sides, roll up with the foil and tie at the ends.
Roast on a rack in the oven at 200°C for 15 minutes, remove the foil and portion the roll.

Cut the meat into slices or strips, mix with thyme, salt, pepper and fry briefly in a large coated pan with oil and lift out.
Next sauté the onion, cabbage and vegetables, deglaze with wine and cover and simmer for about 5-10 minutes until soft, adding a little vegetable stock if necessary. Add the pre-cooked lentils, base sauce and cream and reduce.
Finally, mix in the meat, heat, season, serve and garnish with cranberries and orange fillets.

Peel and finely chop the onion and garlic. Coarsely dice the cabbage, cut the vegetables into thick sticks. Sauté the onion and garlic in a casserole dish with oil, add the meat, season with salt, pepper and bay leaf and simmer for 10 minutes.
Add the cabbage and vegetables (1-2 potatoes if desired), cover and simmer over a low heat for about 30 minutes, then turn off and leave to simmer for 10 minutes.
Serve in soup plates, add chives.

Wash all the vegetables and potatoes, peel, core the peppers, remove the stalk and cut everything into larger pieces. Place a large casserole dish with vegetable stock and brown and roast in a preheated oven at 200°C for about 20 minutes.

Next spread all the vegetables on the bottom of the casserole dish, place the chicken pieces on top and keep basting with a little vegetable stock. Turn the vegetables every 10 minutes so that they take on color and turn the chicken.

Scatter the rosemary sprigs. After about 60 minutes, everything should be done at the same time and some juice should have formed on the bottom. Now present to meat on plates and serve with the vegetables and potatoes.