Vitello tonnato

This Italian classic is served cold so perfect for summer. By Matt Tebbutt From Saturday Kitchen Ingredients For the veal rump 2 tbsp oil 70g/2½oz butter 3 garlic cloves, crushed 4 thyme sprigs 3 bay leaves 800g–1kg/1lb 12oz–2lb 4oz veal rump 150ml/5fl oz Madeira handful caperberries, …