Thin slices for fast woking. So versatile for a quick supper. A favourite with my customers. Or how about making beef olives? Classically stuff with a mix of 150g smoked bacon, finely diced and 150g minced pork together with 1 small onion, peeled and finely diced, 1garlic clove, peeled and crushedplus 50g fresh breadcrumbs and 2 tbsp finely chopped sage, a good pinch of freshly grated nutmeg and salt and freshly ground black pepper. Tie up the olives or skewer them. Brown in a pan with olive oil. Then put in a casserole dish with beef stock and red wine and maybe a carrot, celery and onion and cook gently covered for 2 - 3 hours . In the oven (170 degrees) or on the hob. Serve with - yes! mashed potoates and glass of Chianti!