Start by making the stuffing:

Melt the butter in a frying pan and fry off the onion

Add the oatmeal to the pan, season and cook gently for 10 minutes stirring well

In Scotland we call this 'skirlie' as you 'skirl' it round the pan while it's cooking!

Preheat the oven to gas 4 / 180C / 350F

Lay out your flattened steaks and spread thinly with mustard

Place a 'sausage' shape of stuffing /skirlie on top and proceed to roll the steak over encasing the skirlie, tucking in the end flaps so the filling is completely sealed in

Secure with butchers string so when cooked the 'olive' rolls keep their shape

Dust each 'olive' with some of the seasoned flour then shallow fry in the butter to seal the meat

Remove from the frying pan and place in a casserole dish

To the frying pan juices, add the remaining seasoned flour, then slowly add in the stock whisking to avoid lumps

Bring to the boil, add the onion then pour over the beef olives in the casserole dish

I like to add a sliced carrot and some peas to the dish too to save cooking the side veg separately

Braise for 1 hour or until done

Serve with boiled new potatoes, carrots and peas for a taste of Scotland!