Saltimbocca

• 25 g (1 oz) plain flour
• 6 very thin escalopes of veal

Sprinkle flour over the slices of veal. Use a rolling pin to beat them flat. On to each piece of veal place one slice of Parma ham, one scampi tail and a leaf of sage. Add a squeeze of lemon juice and sprinkle with pepper. Roll up each one tightly and secure with a couple of wooden cocktail sticks. Melt half the butter in a frying pan and sauté the veal rolls gently, turning them every now and