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Beef carpaccio pasta

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

500 g free-range or mature thick-cut sirloin
6 T olive oil
sea salt and freshly ground black pepper, to taste
1–2 T balsamic vinegar
250 g orzo or rissoni
2 T lemon juice
30 g rocket, finely chopped, plus extra to garnish
2 small bright salad peppers
Pecorino Romano, a few shavings (optional)

Method

1. Trim any fat off the sirloin, then oil and season generously with pepper. Fry in 1–2 T olive oil until nicely browned. Remove from the pan and spoon over the balsamic vinegar.

2. Cook the pasta in boiling salted water. Drain well and mix with the lemon juice, the remaining olive oil and the chopped rocket. Season lightly and turn into a wide shallow bowl or platter.

3. Slice the warm steak thinly. Bash the slices between sheets of baking paper to make it even thinner. Spoon the steak, with all the juices, over the pasta. Season with salt. Add the thinly sliced peppers and shavings of Pecorino, if you like.

4. Check the seasoning, garnish with rocket and drizzle over a little extra olive oil.

Spinach lasagne

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Roast artichokes with truffle butter

Braaied marrow bones with chipotle butter

Guacamole and adobo sauce

Whole harissa-roasted cauliflower

Ottolenghi’s paprika oven chips

Lattice pancakes with rose syrup and yoghurt

Abi’s eggslut-inspired sandwich

Asian chicken with fresh coriander salsa

Banana tarte tatin

Miso-caramel glazed doughnuts with crunchie chocolate topping

Exotic tomato-and-mozzarella salad