Francesco Mazzei served up tasty veal tuna with pickled vegetables on James Martin’s Saturday Morning.

The ingredients are: 400gr veal rump or salmon cut, Salt and pepper, 30gr capers berries and Chervil.

For the pickled veg: ½ lt water, ½ lt white wine vinegar, 25gr salt, 20gr honey, 1 bay leaf, 3 juniper berries, 10 black peppercorns, 10 baby carrots and 3 artichokes.

For the sauce: 240gr tuna in tin, 20gr anchovies, 10gr capers, 80gr mayonnaise, 15ml white wine and Lemon juice.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.