Steak and Haggis Olives

2oz (60g) plain flour seasoned with salt and pepper

15fl oz (3/4 pint) stock, preferably beef

3 onions finely sliced

Preheat oven to 180c conventional/160c fan

Dust the olives with a little of the flour and then brown in a flame proof casserole dish. Remove the olives from the dish and set aside.

Take the casserole dish off the heat and stir the remaining flour into the meat juices and then add the stock bit by bit to ensure the flour paste is well mixed in, without lumps, until it looks like rather thick gravy (which is what it is!)

Place the browned olives back in the dish, cover with a layer of chopped onions and cook, covered, for 1 ½ hours.

The beef olives are also a great dish for the slow cooker if you have one.  Follow the recipe as above, browning the olives and making the gravy as above but then pour the gravy into your slow cooker and then layer the beef olives and onions in. Cook on low for 6-7 hours or on high for 3-4 hours.

Serving suggestion:

Serve with a potato dish of your choice (mashed works well) and vegetable sides.

You can also add chopped carrots into the casserole dish along with the beef olives.

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.