As seen on The Smart Shopper, TV One, every Tuesday, Wednesday and Thursday at 5.50pm.

Beef Olives Recipe Ingredients: 1 Small Carrot 1 Onion 6 Slices Toast Bread 2 tbsp Dried Mixed Herbs (or fresh if you have some in the garden) 1 can Diced Tomatoes 4 Potatoes Oil for Frying 3 Pieces of Schnitzel (about 400g) 1 Head Broccoli

Directions:
Using a rolling pin, roll the schnitzel pieces out one at a time between baking paper to make each one bigger.
About half as big again is good.

Cut each piece in half and then in half again. This will give you 12 vaguely triangular shaped pieces of schnitzel to roll around stuffing.

Make the stuffing in a food processor by putting the 6 slices of toast bread, half the onion (roughly chopped), 1 Tbls of mixed herbs and the carrot (grated) into a bowl.
Pulse the food processor until all is combined into an even but coarsely textured stuffing.

Take lumps of the stuffing and roll the meat around them. Start at the wide end of the meat triangle and roll to the tip.

Secure with a toothpick and set aside until you have made all 12 Beef Olives.

Flour the Beef Olives with seasoned flour and brown lightly, with a little oil in a frying pan. When they are browned add them to a casserole dish.

Add the other half of the chopped onion to the pan and lightly brown.

Deglaze the pan with the can of chopped tomatoes and 2/3 of a can of water, add 1 Tbls of dried mixed herbs, season with ½ tsp salt and some pepper, cover and bake for one hour.

Bake the potatoes for the last 45 minutes of the Beef Olive cooking time, steam the broccoli at the last minute and serve.