Give vitello tonnato a chance

I am sure there are beloved British dishes that inspire horror in those from different cultures, that are truly unappealing to the uninitiated. I can quite imagine that the bright green eel-gravy that traditionally accompanies the East End pie and mash could be figuratively and literally hard to swallow for a visitor. Or that our predilection for Yorkshire puddings – glorified pancakes – on our very savoury roast dinners and a desire for strong cheese served with fruitcake make us seem as mad as a box of frogs.

Which is why, despite the horrified faces of anyone I have described this recipe to over the past couple of weeks, I’m prepared to try to convince you that you – yes, you – will in fact love vitello tonnato, if you only give it a chance.