Braġjoli (Maltese Beef Olives)

Lay the beef slices between sheets of baking paper and gently bash them until thin. Season both sides with salt and black pepper.

Mix the bacon, onion, garlic, parsley, breadcrumbs and chopped egg. Place a little filling on each beef slice, roll tightly and secure with cocktail sticks.

Heat the olive oil in a heavy casserole over a medium-high heat. Brown the beef rolls in batches, turning until coloured all over, then transfer to a plate.

Add the tomato paste, red wine, beef stock and bay leaf to the casserole, scraping up the browned bits. Return the beef rolls, cover and simmer gently for 60 minutes until tender.

Remove the lid for the final 10 minutes to reduce the sauce. Discard the bay leaf and cocktail sticks, taste for seasoning, and serve the beef olives with plenty of sauce.