James Martin carpaccio of beef with pickled baby beetroots recipe on Saturday Kitchen

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.