Saltimbocca is Italian for 'jumps in the mouth' as that is exactly what this combination of tender veal, salty prosciutto and fragrant sage will do. Although commonly associated with Rome and often referred to as Saltimbocca alla Romana, the dish is actually believed to have originated in Brescia (which is where prosciutto is produced) and to have travelled down to Rome over time.

It is important to use higher welfare veal. However, if you cannot get hold of this, you can make saltimbocca with other white meat such as chicken, turkey or even pork.

For a crisper piece of meat, gently dust the veal in flour before frying.

Some recipes use the slightly sweeter masala instead of white wine to finish the dish.

Saltimbocca can be simply served with lots of crusty bread or some crispy fried potatoes and a simple salad. Russell Brown serves his Saltimbocca with a potato salad and zingy lemon gel. It also goes really well with a creamy bowl of polenta.