This dish has nothing at all to do with olives. It comes from medieval England and is made up of beef slices (or veal, or mutton) spread with stuffing, rolled up and gently braised. Legend has it that the name is a corruption of the Old French word for lark, alou, because it looks like a small bird - minus its head, of course.Serves 4.Ingredients8 very thin slices topside beef (ask your butcher to flatten them, which will tenderise the meat)50g bread crumbs300g beef mince15ml (1 tbsp) dried mixed herbs125g bacon, chopped2 large gherkins or 4 pickled onions, chopped10ml (2 tsp) Worcestershire sauceSalt and pepper15ml (1 tbsp) oil15ml (1 tbsp) butter125ml ( cup) white or red wine750-900ml beef stockMethodLay the beef slices flat and spread them out. If they are too thick, cover with plastic wrap and flatten with a meat tenderiser or wooden rolling pin.Combine the bread crumbs, mince, mixed herbs, bacon, chopped gherkins or pickled onions and Worcestershire sauce and season.Place a generous spoonful of this mixture on one end of each beef slice, roll up tightly and secure with a toothpick.Heat the oil and butter in a saucepan and fry the beef olives until browned all over.Pour over the wine and 500ml (two cups) of the beef stock and simmer gently for 45 minutes, adding more stock as needed.Continue cooking until meat is tender.Remove toothpicks and serve with buttered vegetables, potatoes and mustard...