Charcuterie small plates from Paula: Bresaola with piadina, radish, gin mushroom duxelle, aioli

Peckish, are we? Well here's a solution. From the wrap, burrito, Cornish pasty family, comes this deliciously light, stripped back small plate combining savoury beef, earthy mushroom and radish, spicy garlic and uplifting Paula McIntyre gin.

Bresaola with piadina, radish, gin mushroom duxelle, aioli

Piadina

250g plain flour

½ teaspoon salt

2 tablespoons olive oil ( I used Broighter Gold basil)

2 teaspoons baking powder

Place the ingredients in a bowl and add enough water to make a soft dough. Knead for 10 minutes, place in a lightly oiled bowl and cover. Leave for 30 minutes.

Divide dough in 4 and roll out each into a circle about 20 cm in diameter. Place in a hot dry frying pan or griddle pan and cook until bubbles appear on the surface of the dough. Flip and cook on the other side for a minute. Pile up between kitchen paper after they’re cooked.

Gin mushroom duxelle 

250g mushrooms, sliced 

1 tablespoon oil

2 shallots, finely chopped 

25g butter 

50ml Paula McIntyre gin 

Salt and pepper to taste 

Heat the oil in a pan until smoking hot. Add the mushrooms and cook for a minute. Dot the butter around and add the shallots. Cook until mushrooms and shallots are golden. Add the gin and season with salt and pepper and cook until the liquid has evaporated. Blend to a smooth puree.

Aioli 

2 egg yolks

1 clove garlic, finely grated 

1 tablespoon cider vinegar 

150ml olive oil or rapeseed oil

Salt to taste

Blend the egg yolks, garlic and vinegar for a minute then slowly add the oil, blending all the time. Season with salt to taste.

To serve – 

Slice 10 radishes thinly.

Take a piadina and spread on a quarter of the duxelle. Top with Bray Cured Bresaola and then arrange radish slices on top. Spoon or drizzle over the aioli and serve.