Roasted Squash And Beef Carpaccio

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Jamie Oliver


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olive oil

Parmesan cheese

1 heaped tablespoon Dijon mustard

1 teaspoon fennel seeds

100 g vac packed chestnuts

juice of a lemon

a pinch of ground cinnamon

sea salt and freshly ground black pepper

a bunch of fresh rosemary leaves picked

350 g beef fillet in one piece

1 teaspoon coriander seeds

6 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1 dried red chilli roughly chopped

1 large butternut or onion squash

4 handfuls of light and interesting salad leaves such as mustard cress radicchio or watercress washed and spun dry

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