Place cling film over the steaks and beat them until they are really thin.
In a mixing bowl mix together the chopped bacon, onion, breadcrumbs, suet, mixed herbs, parsley, lemon zest and juice, sausage meat, sea salt flakes and the ground black pepper, and the beaten egg. This is the stuffing.
Lay the beef slices out flat and spread with a thin layer of mustard.
Divide the stuffing amongst the steaks, spreading it on top of the mustard, then roll up into a tube shape and secure with butchers string.
Dust the beef olives with the seasoned flour.
Heat the olive oil and the butter in a casserole dish and shallow fry the beef olives until brown all over.
Set aside the beef olives and reserve the fat and beef juices.
Add the sliced onions and cook until translucent.
Add the kidneys and brown then add the flour and cook gently for 1-2 minutes.
Add the wine, stock and tomato puree and bring to a simmer.
Put the beef olives back into the casserole and spoon over the juices then place in the oven for about 1 hour until the meat is cooked and the sauce is nice and thick.
The gravy can be strained and reduced if it is thought to be necessary, although a few bits of onion and kidney may be nice.
Method for skirlies
Skirlies are traditionally a stuffing, and as such can be served on the side.
First in a heavy frying pan, melt the suet.
Add the onion and cook slowly until translucent.
Add the oatmeal and fry for 5 minutes until nicely toasted.
Add the chicken stock and cook until the oats soften and the mixture comes together, stirring constantly.
Medium oatmeal can be used but some people use half pin head and half course meal to give a rougher texture.
Press into a chef’s ring then turn out to make four skirlies.
Heat the oil in a frying pan and fry the skirlies for 2-3 minutes on each side until golden.
Method for champit
Champit potatoes are Scottish mashed potatoes similar to Irish Champ - ours is a luxury version.
First boil the potatoes until soft in plenty of salted boiling water.
Pass through a barrel sieve or a ricer into a bowl and keep warm.
In a saucepan put the milk and the sour cream and heat through very gently.
Add the spring onions and cook for a couple of minutes to soften them, stirring regularly.
Do not allow to over heat or the sour milk will curdle.
Stir the spring onions, milk and cream mixture into the mashed potatoes.
Stir in the butter and chives.
Adjust the seasoning.
Method for fondant turnip
Lay the turnip slice flat - cut out a round of turnip with a pastry cutter then cut off the sharp corners to make a nice barrel shape.
Melt the butter in a saucepan.
Put in the crushed garlic clove and the thyme.
Add the turnip rounds and cook until golden on the bottom.
When done turn over.
Add the stock, watch out for this exploding every where!! Season well.
Cover and simmer gently until the turnip is cooked.
Keep warm and serve alongside a quenelle of the carrot puree.
Method for carrot puree
Place the carrot slices into a saucepan - put enough water in just so the carrots are covered.
Add the butter, orange zest, sugar and salt.
Simmer for about 15 minutes until the water has absorbed and the carrots are cooked through.
Add the chervil and add pepper to taste then place in a food processor and blitz to a fine puree.
Transfer to a saucepan for reheating.
Slice the beef olives.
Pipe the champit on to the plate.
Place a skirlie alongside, then top with some sliced beef olive.
Place a fondant swede next to it with a quenelle of carrot puree.