Pork tonnato

Combine the egg, half clove of garlic, lemon juice, Dijon, capers, anchovies and a pinch of salt in a cup the same width as the immersion blender head and blitz until relatively smooth.

Pour the vegetable oil carefully down the side so it settles on top, then pulse the blender head up and down while running to emulsify into a mayonnaise.

Add the drained tuna and blitz until smooth.

Add half a cup of olive oil, or enough for a nice pourable consistency; the tuna makes the emulsion stable enough to take it.

Slice the cold leftover pork very thinly, just over deli meat thickness.

Shingle the slices around the outside of a plate and fill the centre with thinly sliced celery topped with roughly chopped parsley.

Sauce generously with the tonnato, then finish with salt, black pepper and a drizzle of olive oil.