Scotch Beef Olives

Make the stuffing:

• In a non-stick frying pan sauté the onions, garlic and bacon together until the bacon fat runs and softens the onion, about 5 minutes, then add the celery and cook for a further 4 or 5 minutes until the bacon browns a little and the onion and celery are fairly soft.

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• Remove the pan from the heat, add the tomatoes, breadcrumbs herbs and lemon zest and stir well.

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• Allow to cool a little before stirring in the suet. Set aside while you prepare the meat. Season to taste.

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Make the Beef Olives:

• Place 2 steaks far apart on a large sheet of clingfilm. Cover with another sheet of film and bash the steaks with a wooden mallet or rolling pin until thin, but do it gradually so that you don't make holes for the stuffing to escape while cooking. But make the steaks large enough to completely envelop the stuffing.

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• Spread each steak with 1 tsp of mustard, pile on some stuffing and wrap the meat around to completely enclose it. Pin in place with a cocktail stick then tie with string a couple of times around the middle and at the ends. Secure with a knot. Remove the cocktail stick.

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• Repeat with the other flattened steaks, then chill until you are ready to barbecue.

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Make the Salsa:

• To make the salsa simply mix all the ingredients together and tip into a bowl to serve with the cooked beef olives.

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