Maltese beef olives (Bragioli)

1. Boil two of the eggs for 10 minutes, cool, peel and quarter lengthways; cut the beef into 8 thin slices, pound between cling film to about 5 mm thick and season lightly with salt and pepper.

2. Mix the minced pork with the very finely chopped bacon, the raw egg, breadcrumbs, chopped parsley and crushed garlic, and season with salt and pepper.

3. Divide the filling between the slices, put a quarter of egg in the centre of each, fold in the sides, roll up and secure with a cocktail stick or kitchen string.

4. Brown the rolls on all sides in the olive oil in a wide pan and remove; soften the chopped onions in the fat for 8 minutes, add the tomato purée, pour in the wine and boil for 2 minutes.

5. Add the chopped (or tinned) tomatoes and bay leaves, return the rolls, cover and braise gently for 1 hour 15 minutes until the meat is tender and the sauce thick.

6. Remove the string and serve the rolls with the sauce and roast or mashed potatoes.

Tip: In Malta the sauce is often used to dress spaghetti too, turning one dish into two courses – if you plan to do this, add an extra tin of tomatoes to the sauce.