Carpaccio with white radish and Berkswell cheese

Makes about 20 or more canapés/snacks

Carpaccio with white radish and Berkswell cheese (Jason Lowe)

This is a great pre-dinner snack or canapé for a drinks party. Use white radish (also known as daikon or mooli) as they have an even shape and size, or failing that, you could try small turnips.

It is always difficult to dream up different variations on canapés and snacks but these are great because the crispness and slightly peppery flavour of the white radish go perfectly with the raw beef fillet.

1 small white radish or 4 small turnips, peeled
150-160g tail end of beef fillet
100g Berkswell or Parmesan cheese
Salt and freshly ground black pepper
1-2tbsp extra-virgin olive oil

Cut the white radish (or turnips) into quarter-inch slices – or finer – and put them in a bowl of iced water for 30 minutes or so.

Cut the beef as thinly as you can with a sharp knife, then cover each slice with clingfilm and bash it even thinner with the palm of your hand.

Drain off the white radish and dry well with some kitchen paper. Arrange the beef on the white radish and season, cutting down the carpaccio to fit if necessary.

Shave the cheese as thinly as possible f with a sharp knife or a peeler and arrange on the beef. Spoon a little olive oil on top and, if you wish, add a little more pepper and serve.