Beef with white radish and pomegranate molasses

Serves 4

Spoon the pomegranate molasses over the beef and scatter over the mooli (Jason Lowe)

Eating raw beef is an essential part of many cuisines around the world – we've all heard about carpaccio and steak tartare, and the Japanese specialise in many dishes with either raw or seared beef such as tataki.

You need to use very fresh beef for this recipe, and you can use fillet or sirloin.

Pomegranate molasses is a thick sweet and sour syrup used in many middle Eastern recipes; you can buy it from Turkish or Middle Eastern shops and good delis.

400g raw fillet or sirloin, trimmed of fat and sinew
A 12cm-piece of mooli (white radish or daikon), peeled
2-3tbsp pomegranate molasses

With a sharp knife, cut the beef into thin slices (place it in the freezer half an hour before to ease slicing); arrange on serving plates. Cut the mooli into matchstick-sized pieces, wash and dry on kitchen paper. Spoon the pomegranate molasses over the beef and scatter over the mooli.