Beef carpaccio, blackened green tomatoes, peppers, crispy ginger, Sichuan chilli oil and crispy garlic

Beef carpaccio is a dish from Venice, named in honour of the Venetian painter Vittore Carpaccio, whose paintings have a lovely way with the colour red – especially deep blood-reds – which is perhaps why this raw beef dish was named after him. Here, I serve this dish in an altogether non-Venetian way – with tongue-numbing Sichuan peppercorns from China and crispy ginger. This is quite a rich dish so I’d suggest it makes a better starter than a main course. Green (i.e. unripe) tomatoes have a