Andrew Rudd makes seared carpaccio of beef with chilli, ginger and soy sauce garnished with eatable flowers on Late Lunch Live.

Andrew says: “This dish is not only simple to make but is a work of art on the plate!”

The ingredients for the dish are: 500g fillet of beef, Freshly cracked salt and pepper, 2 radishes, thinly sliced, 10 small Chanterelle mushrooms, 1 tbsp butter, freshly cracked salt and pepper, 1 tbsp very finely sliced or grated fresh ginger, ½ red chilli, deseeded and finely sliced, ½ green chilli, deseeded and finely sliced, 1 tbsp of fresh coriander, toasted sesame seed oil, soy sauce and juice of 1 lime.