BRESAOLA CARPACCIO

Thin sheets of air-dried beef, fanned across the plate and dressed to order — the kind of starter that tastes like it came straight from a northern Italian salumeria.

• Bresaola, cured until deep red and silky.
• Sun-ripe tomato, cut small and bright.
• Pine nuts and capers, for contrast.
• Olives, scattered through.
• Crispy breadcrumbs, for crunch.

The beef is sliced paper-thin, then finished with extra virgin olive oils poured over at the pass so the tomato, pine nuts, olives and capers settle into every fold. The breadcrumbs go on last, staying crisp against the soft, salty meat — a simple plate built on texture as much as flavour. Contains: gluten. May contain: nuts.