Theo Randall served up a tasty Sicilian vegetable caponata with lamb rump and salsa verde on Saturday Kitchen.

the ingredients for the lamb rump are: 1 lemon, zest and juice only, 4 x 180g lamb rumps , 2 garlic cloves, cut into quarters , 1 sprig rosemary, leaves picked and roughly chopped, 3 tbsp olive oil, sea salt and freshly ground black pepper.

For the caponata: 3 aubergines, sliced into 2cm rounds, then each round halved, 5 tbsp extra virgin olive oil, 1 red onion, thinly sliced , 2 sticks celery, cut in to 5mm pieces, 2 red peppers, cut into 2cm pieces, 2 yellow peppers, cut into 2cm pieces, 4 courgettes, cut into 2cm pieces, 600ml tomato passata, 2 tbsp miniature capers in vinegar, drained, 75g pine nuts , 8 leaves fresh basil, roughly torn , salt and freshly ground black pepper.

For the salsa verde: 100g fresh flatleaf parsley, 100g wild rocket, 50g fresh basil leaves, 25g mint leaves, 1 tbsp miniature capers in vinegar, drained, 4 salted anchovy fillets in olive oil, drained, 1 tsp Dijon mustard and 4 tbsp olive oil.

See recipes by Theo in his book titled: The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients available from Amazon now.