Seared carpaccio

Carpaccio is raw meat cut into paper-thin slices. It takes only a few minutes to prepare and you can nibble on it all day.

You need • 500g beef fillet (or ostrich fillet) • 4 tablespoons olive oil, plus extra to coat the fillet • 4 tablespoons soya sauce • 4 tablespoons balsamic vinegar • 2 cloves of garlic, finely chopped • 4 tablespoons thyme, chopped • 1 cup strawberries, sliced • ½cup soft goat’s-milk cheese (or soft feta, even a few slices of Parmesan)

Here’s how 1. Mix the olive oil, soya sauce, vinegar and garlic in a bowl. 2. Pat the fillet dry with kitchen paper and coat it with olive oil. Use a smoking hot pan to sear the fillet for a minute on all sides. Don’t move the fillet around in the pan too much – allow the outside to form a crust. 3. Remove the meat from the pan and roll it in the thyme. Put it in a bowl, pour over the vinegar mixture and let it cool down. Or cover it in cling wrap and put it in the fridge – it will stay fresh for four days. 4. To serve, slice the fillet into the thinnest slices you can, using a very sharp knife. Flatten each slicewith a rolling pin. Put the slices on a plate, sprinkle with a teaspoon or two of the vinegar mixture and serve the carpaccio with strawberries and cheese.

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