We love meat slow cooked on the bone but if you're after something a bit lighter yet still really tasty, try this recipe. Lamb tenderloins are easy to prepare and cook – just trim the sinew, season and throw on a grill or in a pan. Just don't overcook them, they should be nice and pink inside. You can marinade the meat before cooking it but we've kept it plain because the salsa verde has loads of flavour, with the charred eschalots adding a smoky element. Even without them, this salsa is terrific with most meats and seafood.