Chopped Dexter Beef Tartare, Devon Smoked Eel, Egg Yolk, Almond and Sorrel, Black Pepper Cracker

You need the best quality dry-aged beef for tartare – but it doesn’t have to be fillet. Rump is much cheaper, has twice the amount of flavour and is just as tender when prepared correctly. Just make sure the butcher cuts a fresh piece of rump from a large muscle, and ask him to remove any sinew and intermuscular fat, so you’re left with pure meat. If you’re doing it yourself at home, use a good flexible boning knife. Avoid dicing the meat too far in advance, so that it stays as fresh as pos