Try this delicious meaty starter for your next dinner party or festive feast. Quick-cook minute steaks are wrapped around a roasted vegetable filling to create gorgeous little parcels your guests will love. Serve with a simple salad garnish for an easy, yet elegant, starter.
- Preheat the oven to gas 6, 200°C, fan 180°C. To make the filling, spread out the parsnips, celeriac, squash and carrots over a large baking tray. Scatter over the garlic and rosemary and drizzle over the oil. Season well and roast for 25 mins or until just starting to soften.
- Remove from the oven and drizzle over the honey and lemon juice. Toss together then return to the oven for another 6-8 mins or until just turning golden and crisp. Discard the garlic cloves and rosemary sprigs.
- Meanwhile, lay the steaks side-by-side on a sheet of nonstick baking paper, cover with another layer of paper and bash with a rolling pin to flatten to about 3mm thick. Peel away the top sheet of paper then slice the steaks into 6 strips (about 15x6cm).
- Lay the strips out flat in a baking dish and drizzle with the oil. Lightly crush the garlic cloves and add to the dish along with the thyme leaves and a little seasoning. Mix well and leave to marinate while the vegetables are cooking.
- To assemble the rolls, lay a slice of steak horizontally on a chopping board and lay a sixth of the cooked vegetable sticks vertically in the middle – they should stick out the top and bottom of the steak. Roll the steak up tightly around the hot vegetables and secure with a cocktail stick. Repeat with all the steak and vegetables to make 6 rolls.
- Heat a frying pan until hot, add the rolls and fry for 4-6 mins or until golden brown all over, using tongs to help colour the rolls on all sides. Carefully remove the cocktails sticks and serve with a handful of rocket and lemon wedge.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.