James Martin’s tasty carpaccio of beef with pickled baby beetroots and salsa verde for food heaven for Sarah Willingham from Dragons’ Den on Saturday Kitchen.

James says: “A great Italian starter you can make ahead of a party or for a special dinner for two.”

The ingredients for the carpaccio of beef: 300g beef fillet, trimmed, 1 tbsp olive oil and salt and freshly ground black pepper.

For the pickled beetroots and shallots: 200g caster sugar, 200ml white wine vinegar, pinch salt, 1 bunch baby heritage beetroots, sliced on a mandoline and 1 banana shallot, finely chopped.

For the salsa verde: 3 tbsp roughly chopped fresh mint, 3 tbsp torn fresh basil, 3 tbsp roughly chopped flat leaf parsley, 1 shallot, finely chopped, 1 garlic clove, finely chopped, 1 unwaxed lemon, zest only, 2 tbsp capers, drained, 4 anchovies, roughly chopped and 3 tbsp extra virgin olive oil.

To serve: ½ small loaf sourdough, sliced, 1 garlic clove, peeled and left whole, 2 tbsp olive oil, 10g bull’s blood leaves, 5g baby bull’s blood leaves, ½ bunch watercress, ½ red onion, finely diced and 1-2 tbsp extra virgin olive oil.