Beef braciole (serves 8)

Prep time: 45 mins Cooking time: 1 hour 40 mins Ingredients 4 tbsp olive oil 2 red onions, finely chopped 2 garlic cloves, crushed 6 anchovies, mashed 400g baby spinach 1kg topside beef cut into 6 slices and pounded thin 6 slices beef bacon 150g Gruyère cheese, grated For sauce 1 cup grape juice 1 cup beef stock 500g passata 4 sprigs fresh rosemary fresh bay leaves, to garnish

Method 1. Heat 2 tbsp olive oil in pan, add onion and sauté until soft. Add garlic and sauté until golden then add anchovies and spinach. Cook until spinach wilts. 2. Lay three slightly overlapping beef slices on a work surface. Top with three slices beef bacon and sprinkle over half the cheese and half the spinach mixture. Tightly roll up slices as you would a swiss roll, and wrap snugly in cling film. Repeat with remaining ingredients to make another roll. Refrigerate for 30 minutes, then remove cling film and secure roll with string. 3. Preheat oven to 150°C. Heat large ovenproof pan, add remaining olive oil and brown meat rolls on all sides. 4. To prepare sauce, mix together grape juice, beef stock and passata. Pour over meat. Add rosemary and season well. Cover pan and roast in oven for 1 hour, remove cover and roast for an additional 20 minutes. Remove meat from pan and allow to rest for 10 minutes. 5. To serve, remove string and slice meat into medallions. Serve with pan juices, garnished with bay leaves.