Veal Ribeye, Caponata Salad, Aubergine Puree

Take the veal out of the fridge at least half an hour before cooking.

Quarter the aubergine lengthwise, oil well on all sides and season with a little salt and the cracked black pepper. Using a chargrill or bbq, grill on all sides, making sure to colour all sides really well, to the point of it being almost burnt.

Once charred heavily all over, place into a preheated oven at 200°C fan/gas mark 6 and cook for roughly 8-10 minutes until the aubergine has completely broken down. Transfer to a blender along with the juice from the lemon and a good pinch of salt. Blend on a high speed and slowly poor in the oil to emulsify. The puree should be a nice dark colour with bitter notes. A little extra salt and lemon will mellow the bitterness if it's too much for you.

Cut the sourdough baguette on a high angle to about 1.5cm thickness. Lightly oil and grill over a high heat. Remove from the grill and rub with a raw clove of garlic, add a little more olive oil and pinch of sea salt.

Cut the tomatoes how you like, I prefer lots of different shapes, sizes and colours for this dish. Slice the banana shallot into thin rings. Cut the olives widthwise into rings. Remove the stalk from the caper berries and halve them lengthwise. In a mixing bowl, add the tomatoes with capers, shallots and olive rings. Dress with the olive oil and red wine vinegar. Season to taste. Add the pine nuts at the end to keep them crunchy and give the dish some added texture.

Heat an oven proof pan with a little oil. Make sure the veal is well seasoned on all sides with sea salt. Seal well all over and cook in an oven preheated at 200°C fan/gas mark 6 for 6 minutes. Remove from the oven and put the pan back onto a low heat. Add a couple cloves of crushed garlic and the butter. Wait until the butter has started to foam, use a spoon to baste the butter over the rib for about a minute. Remove from the heat and rest for five minutes before carving and plating up.