THIS week's recipe is one for cooks who like to plan ahead as well as those who like to set a high bar when inviting people round for lunch or dinner. It's an Asian twist on a classic beef carpaccio, shot through with strong flavours plus a fiery kick from the addition of wasabi. For maximum impact start the curing of the beef four days before your guests are due to arrive and ask your butcher to trim the beef well – it might help if you explain what you aim to do with the fillet.

Carpaccio of cured beef with avocado wasabi puree

Serves 8

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700g fillet of beef

5g nori sheets

1 garlic clove

30g salt

30g sugar

50ml sake

4 avocados

50g creme fraiche

1 lime

20g wasabi paste

10g black sesame seeds

20ml soya sauce

20ml rice wine vinegar

10ml sesame oil

80ml vegetable oil

Start the beef four days before you aim to serve it.

Ask your butcher to trim any sinew from the meat to create a clean barrel-shaped fillet.

Place the nori sheets in a food processor and blend them to a fine powder. Slice the garlic thinly and add it to the food processor with the salt and sugar and blend again.

Place the beef fillet on a large tray and add the salt mixture. Roll the beef in the mixture until it is evenly coated then place the tray in the fridge for 24 hours.

Remove the tray from the fridge, discard the salt mixture and brush the beef with a pastry brush to remove any excess. Now brush the beef with the sake, making sure all sides are covered, and place the beef back into the fridge for three days to dry and cure.

Once cured, wrap the beef tightly in clingfilm and place it into the freezer for one hour. This will make it easier to slice.

For the avocado puree cut the avocados in half and discard the stones. Scoop the flesh into a food processor and add the creme fraiche. Cut the lime in half and squeeze the juice into the food processor along with the wasabi. Season lightly and blend until smooth, then remove from the food processor. Mix in the black sesame seeds and reserve to the side.

For the dressing mix the soya sauce, rice wine vinegar, sesame oil and vegetable oil.

To serve, slice the beef as thinly as possible and place it on to serving plates. Top with the avocado puree, drizzle the dressing over the top then sprinkle with more black sesame seeds.