Theo Randall served up roast beef fillet wrapped in coppa di Parma with celeriac, salsa verde and Amarone wine sauce on Saturday Kitchen.

The ingredients for the Amarone sauce are: 100ml port, 100ml Amarone or Valpolicella Ripasso red wine, 100ml veal jus or beef stock, 50g unsalted butter, salt and freshly ground black pepper.

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

For the celeriac: 3 tbsp olive oil, 1 celeriac, peeled and cut into 1cm cubes, 1 garlic clove, chopped and 1 tsp finely chopped fresh thyme.

For the beef fillet: 100g unsalted butter, softened, 1 garlic clove, minced, 1 tsp finely chopped fresh thyme, 4 x 150g mid-cut beef fillet portions and 16 slices coppa di Parma.

For the cavolo nero: 800g cavolo nero, washed and stems removed, 1 garlic clove, sliced and extra virgin olive oil, for frying and drizzling.

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.