Spiced cured fillet of beef carpaccio

Finely chop the juniper berries and crush until broken up into very small pieces. Add to a pestle and mortar along with all the rest of the ingredients, except the beef, and 2 tbsp salt, then grind until the mixture is as fine as possible.

Rub this mixture over the beef fillet and wrap tightly with cling film. Transfer to the fridge and leave to marinate and cure for up to 5 days, turning the package every now and again so that any juices that are running out of the meat don’t settle in one place.

To serve, remove the beef from the fridge and unwrap. Rub off any excess spice mix and discard any juices that have leached out of the meat. While it is still cold, finely slice the cured meat, spreading it out with the back of a knife to thin it slightly. Arrange on a serving platter, scatter with dressed green salad leaves, sprinkle with sea salt and freshly ground black pepper and serve at room temperature.