Crispy Beef Tart

Prep everything first: chop the aromatics, measure the smoked paprika elements, and pat the beef dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the beef. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the hot sauce and the rest of the smoked paprika flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.