With all of us spending more time at home than we perhaps would have wanted, there is plenty of opportunity to brush up on your skills behind the stoves over the next couple of months.
Beef tartare (serves four)
320g raw bavette of beef, diced
1 tbsp horseradish cream
3 cornichons, chopped
1 tbsp capers, chopped
1 shallot, diced
Ground black pepper and salt to season
1 tbsp chopped tarragon
2 slices of sourdough
100g of parmesan
For the dressing:
15g tomato ketchup
A dash of tabasco
1 tbsp soy sauce
1 tsp English mustard
60ml olive oil
Tbsp Worcester sauce
Combine ingredients for the dressing and set aside.
Dice the beef and add into a bowl with capers, horseradish cream, shallots, cornichons, salt and pepper, and dressing.
Mix together lightly with a fork.
Shallow fry elongated slices of sourdough until crisp and roll in parmesan.
Add to the dish and top with tarragon.