Instructions: Make a bed of the carrot onion celery bay leaf and thyme in a flameproof casserole which will take the veal snugly.

Lay the veal on top and pour over the wine and olive oil.

Bring to a simmer then reduce heat cover and cook gently tuming once or twice until tender about 1 1/2 hours.

Let the veal cool in its juices

Strain the juices off when cold and reserve; discard the vegetables and herbs.

For the sauce puta Iittle mayonnaise into the processor with the tuna anchovies and capers and whiz until smooth.

Mix in the rest of the mayonnaise and enough of the cooking juices to give the consistency of double cream.

Adjust seasoning sharpening with a little lemon juice.

To serve slice the veal thinly and arrange on a plate.

Spoon the sauce over and decorate with parsley sprigs and a few capers.

Serves 8

This is one of my favourite stand bys for summer time parties. Veal and tinned tuna may sound like an odd combination but is in fact totally irresistible. Cook the veal a day in advance and whiz up the tuna mayonnaise ahead of time but leave the final assembly of the two as late as possible as the sauce tends to form a skin. If you cannot get pink British veal or do not fancy it use a boned rolled breast of turkey. In an Ideal world you would be making your own mayonnaise at home but to be honest I usually buy a jar of high quality mayonnaise.

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