James Martin served up tasty barbecue veal escalopes with salsa verde on James Martin: Home Comforts.

James says: “This summery dish works well on a barbecue, and is quick to throw together – especially with herbs from your garden.”

The ingredients are: 5 lemons, 1 small bunch fresh mint leaves, 1 small bunch fresh flatleaf parsley, leaves only, ½ small bunch fresh dill, ½ small bunch fresh chervil, 1 small bunch fresh tarragon, 1 bulb garlic, cut in half horizontally, 250ml extra virgin olive oil, 1kg veal cushion (a joint from the leg), cut into 2cm thick slices, 1 shallot, finely chopped, 2 sprigs fresh basil, leaves only, 3 anchovies, drained, finely chopped, 1 tbsp Dijon mustard, 1 tbsp capers, drained, 300g spinach leaves and sea salt and freshly ground black pepper.