Vitello Bonito

1. Heat a large pot, add wine, capers, bay leaves, parsley stalks, garlic, peppercorns and lemon zest. Add 500ml water, bring mixture to the boil and reduce to simmer.
2. Heat all in a frying pan over a high heat, seal veal on both sides and remove. Add veal to the simmering pot and allow to cook for 5 minutes. Remove from heat and rest for 10 minutes.
3. Remove the veal from pot and set aside to cool. Once cooled, slice thinly.
4. Make the Bonito Mayo: Blitz the bonito flakes in a blender until they are a fine powder. Gently fold the bonito powder through the kewpie. Squeeze in a little lemon juice.
5. Add Bonito Mayo to a plate, top with Veal slices. Season and drizzle wiht oil. Top with fried capers and garnish.

**This recipe can be made ahead, prepare the Veal and Mayo the day before and store in the fridge until needed.

This recipe has been created by Mitch Orr @insakrill