Beef carpaccio with purple sprouting broccoli

SERVES 2 PREP 20 mins COOK 15 mins EASY

150g beef fillet, buy a neat round piece or tie it into a round vegetable oil, for frying

100g purple sprouting broccoli, florets finely chopped, stalks halved, and tough ends discarded

1 lemon, zested and juiced 30g parmesan, grated

1/4 bunch basil, finely chopped, reserve a few whole leaves to top 3 anchovies, finely chopped 75ml extra virgin olive oil

1 Grind some black pepper over the centre of a large plate. Heat a pan until it is hot, add a little vegetable oil, season the beef with salt and sear all over. Once browned, remove from the pan, roll in the black pepper and leave to cool. 2 Make a pesto-like sauce by mixing the chopped broccoli forets with the lemon zest, parmesan, chopped basil, anchovies and some lemon juice. Heat the pan you used for the beef until hot and cook the broccoli stalks with a tiny bit of vegetable oil until tender – put a lid on top to help it cook through. 3 Spread the pesto over one large or two small plates, slice the carpaccio and arrange it on top. Add the broccoli stalks and scatter over some basil. Drizzle with extra virgin olive oil and sprinkle over some lemon zest and a pinch of salt.

GOOD TO KNOW calcium • folate • vit c • gluten free

PER SERVING 552 kcals • fat 49g • saturates 11g • carb 2g • sugars 1g • fibre 3g • protein 24g • salt 1.0g