8 thin slices of beef topside, weighing about 800g, prepared for cooking

45ml spicy brown mustard

salt and pepper

4 large pickled cucumbers, halves lengthways, or 8 medium-size

30ml vegetable oil

2 onions, thinly sliced

300ml beef stock

1 bay leaf

Preheat a 180 degrees celcius/gas 4 oven. Select a heavy frying pan with an ovenproof handle or a flameproof casserole.

Lay the slices of beef out flat on a work surface. Spread each slice with mustard, almost to the edges. Season with salt and pepper.

Place a piece of cucumber along one end of slice and roll up neatly. Tie the rolls with string or secure with wooden cocktail sticks.

Heat the oil in the frying pan or casserole.

Add the beef rolls and fry over moderately high heat until they are browned on all sides.

Remove them from the pan and set aside.

Add the onions to the pan and fry until soft and beginning to brown, stirring frequently.

Return the beef rolls to the pan and add the beef stock and bay leaf. Bring to the boil over high heat.

Cover the pan tightly and transfer it to the oven. Cook for 1 hour or until tender. Turn them over halfway through cooking to ensure even cooking.

Remove the string or sticks and discard the bay leaf before serving. Serve with rice or potatoes.