A well-executed carpaccio makes an elegant first course. It’s also a lovely way to showcase the flavour of good-quality beef. Traditionally, carpaccio is simply finely sliced pounded beef, dressed with nothing more than salt, extra virgin olive oil and perhaps a few shavings of Parmesan. Here, I have paired it with a little more – summery red peppers and the lightest curd cheese. In winter we serve it with shavings of white truffle, deep-fried artichoke hearts, or slivers of white celery heart.