Ingredients

• Whole piece of grass-fed Aberdeen Angus skirt/bavette de flanchet
• Small tin of tomato puree paste
• 4 slices of parma ham or air dried ham
• 4 slices of any cheese that melts well
• Large handful of spinach & rocket
• Salt & cracked black pepper
• Butchers string
• Meat thermometer

COOKING METHOD

1. Lay out your piece of bavette & cut it open lengthways like a book, taking care not to make any holes!
2. Smear tomato puree all over the inside of the bavette, then grate black pepper and sprinkle of salt.
3. In layers add the parma ham, spinach & rocket & cheese.
4. Roll up very carefully starting from the bottom keeping it as tight as possible. Then tie with butchers string.
5. Sear the outside of your stuffed bavette in a frying pan ensuring it is all brown.
6. Pop in the oven until internal temperature reaches 54°C this is for medium cooked.
7. Take out of oven & rest for 10 minutes then slice and serve. We love this with homemade chips and a simple green salad!