Beef carpaccio & pickled blackberries

by Kathy Slack

Seared steak with a sweet and sour hit of quick pickled berries

This quick pickle will become one of the most useful recipes in your arsenal. You can replace the blackberries with all sorts of dark fruit (cherries, tayberries, loganberries, blackcurrants) and use it on all sorts of meat, especially duck and venison, to add interest and a sweet-and-sour hit.


4 tbsp caster sugar
4 tbsp cider vinegar
100g blackberries
200g fillet steak
1 tbsp olive oil


Start by making the pickle. Over a low heat, dissolve the caster sugar in the vinegar. Turn the heat off and leave the pickling liquor to cool. Add the blackberries and set aside for 10 mins, but up to 12 hours.

For the beef, rub the steak with oil and season heavily with salt and pepper. Get a frying pan smoking hot, and sear the beef for no more than 30 secs on each side. Slice very thinly and arrange on a plate. It should be caramelised on the outside but raw in the middle.

Drain the blackberries, scatter them over the beef and serve. I prefer it plain and simple, but you can add rocket and some sliced bread if you like.

Recipe: Kathy Slack