12 caper berries, to garnish
1 carrot, cut in half
1 stick celery, trimmed and cut in half
slender lemon wedges, to serve
1½ tbsp lemon juice
small handful roughly chopped flat leaf parsley
2 banana shallots, peeled and halved lengthways
small bunch thyme
2 tsp Dijon mustard
2 tbsp baby capers, drained
1 tbsp baby capers, drained
500ml/18fl oz chicken stock, made with ½ chicken stock cube
198g/7oz can tuna steak in sunflower oil, drained
1 bay leaf
freshly ground black pepper
½ tsp caster sugar
50ml/2fl oz olive oil
6 peppercorns
1 tsp flaked sea salt, plus extra to season
¼ tsp flaked sea salt, plus extra to season
100ml/3½fl oz sunflower oil
2 large free-range egg yolks
600g/1lb 5oz rose veal fillet, trimmed
200ml/7fl oz white wine, preferably English