Steak tartare with pitta bread and curd cheese

I first had this at a dinner with Hugh Fearnley-Whittingstall and, as you’d expect, it was a fresh, delicious and original take on the classic steak tartare, which is rich with egg yolk, the raw meat chopped finely and seasoned strongly. Hugh’s version was made with his local beef and not much else, and served with hot fresh pitta bread, giv