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Dark salted chocolate ganache

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1 hour, 15 minutes

Beef carpaccio

Beef carpaccio

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes plus freezing time

Ingredients

200 g free-range beef fillet, rolled up and frozen
1 red onion, chopped
70 g capers
1 T olive oil
pink peppercorns, to garnish
1 lime, zested
Parmesan, finely grated, to garnish

For the dressing

1 t Dijon mustard
100 g blackberries
2 T red wine vinegar
1 lime, juiced
sea salt and freshly ground black pepper

Method

Thinly slice the frozen fillet. Fry the capers in a little olive oil to heat up then layer the beef alternately with the onion and capers on a plate.

Mix all the ingredients for the dressing together. Drizzle over the beef and garnish with the pink peppercorns, lime zest and Parmesan.

Season to taste.

Pot bread

Jamaican-style oxtail stew

Chocolate brownies with caramel mousse

Apricot sambal

Dark salted chocolate ganache

Reuben sandwich

Prickly pear and pomegranate salad

Berry Eton mess

Fluffy coconut crumpets with mango brulee

Chicken with smashed peas and broad beans

Easy banana ice cream

Creamy chicken and mushrooms

Gourmet macaroni cheese

Asian chicken and mango salad

Beef carpaccio

Beef carpaccio

Ingredients

Method