Scotch beef carpaccio
1 Bring the vinegar, water and sugar to the boil on the hob with your chosen aromas and simmer for 3 minutes, season with salt and pepper.
2 Blanch the pickling veg in boiling, salted water for 2 minutes until just starting to soften, then refresh under cold, running water. Place them into the hot pickle liquor. These can be stored for weeks in a sterilised jar.
3 Season the beef with salt and pepper, then get a heavy frying pan very hot and add half the rapeseed oil. Quickly sear the beef all over for a couple of minutes, maximum, to seal the raw outer layer of the beef.
4 Make a paste with the mustard and the remaining oil, then season with salt and pepper. Rub this paste all over the just-seared beef and wrap it very tightly in clingfilm until it resembles a sausage. Make sure it’s secured and tie the ends so it won’t unravel. Place the beef in your freezer for about an hour. You don’t want it to be frozen solid, just to be firm.
5 To serve, remove the beef from the clingfilm and slice it very thinly with a sharp knife and arrange on a plate. Season with salt and pepper, then some salad leaves and pickled veg. Lastly, add the shards of cheese.