Steak tartare

Trim off all the fat and connective tissue to leave an almost entirely lean piece of beef.

Slice it thinly into planks, cut the planks into strips and chop the strips into tiny cubes, then go over it a couple more times.

Finely chop the parsley and mix it with the capers, minced shallot, garlic, Worcestershire, Dijon, caper oil, apple cider vinegar, anchovy paste, salt and black pepper to make a dressing.

Mix the dressing into the beef and press it evenly into a deli container to mould a clean sharp puck.

Turn it out, top gently with a raw egg yolk and garnish with the crispy fried capers and parsley.

Surround with bruschetta to serve.