Preheat oven to 180°C (160°C fan).

Make involtini Lay prosciutto on a flat surface. Place 1 piece of veal on top of each and spread with a little mustard. Scrunch 10g baby spinach in your hand to compress and place at one end of veal. Roll up and secure with toothpick. Repeat with remaining meat and spinach.

Cook involtini Heat olive oil in frying pan over high heat. Brown involtini on all sides, about 2 mins. Place frying pan in oven for 7 to 8 mins, until veal is just cooked.

Fry capers Meanwhile, heat vegetable oil in small saucepan over high heat. Dry capers on paper towel then plunge into hot oil for 15 to 20 secs until crisp stand back as they can spit. Remove with slotted spoon and drain on paper towel.

Fry 1½ tbsp oregano leaves for 15 to 20 secs until crisp. Remove with slotted spoon and drain on paper towel with capers.

Make mash Place borlotti beans and green onions in food processor and pulse to combine. With motor running, drizzle extra virgin olive oil down spout to emulsify. Season.

Remove involtini from frying pan and set aside to rest.

Make sauce Place frying pan over high heat and add garlic, lemon zest and remaining oregano.

Cook for 1 min. Add wine and cook for 3 mins to reduce and evaporate alcohol. Add lemon juice, cold butter and remaining capers, swirling frying pan to incorporate butter as it melts. Season to taste.

Return involtini, and any resting juices, to frying pan to coat in the sauce.

Serve Spoon borlotti bean mash onto plates and top with 2 involtini. Spoon over sauce and garnish with crisp capers and oregano leaves. Serve with green salad on the side and a nice glass of white!
Involtini are thin slices of meat that are stuffed with vegetables, cheese or herbs, then rolled up and cooked.