Recipe by Tanja Cilia. 

Serves: 4 

Ingredients: 

• 12 slices beef

For the stuffing:

• 2 Bordon corned beef tins(200g each) 
• 3 cloves garlic
• 1 egg, boiled and chopped
• Pinch cayenne pepper

For the sauce:

• 1 tin Elite salsa pronta
• 1 jar sweet and sour sauce
• White wine
• 1 beef stock cube

For the salad:

(This recipe was originally made up as a "peace" recipe for a website that was promoting unity between nations and religions and cultures.)

• 1 yellow bell pepper, julienned
• 1 red bell pepper, julienned
• 1 orange bell pepper, julienned
• 2 radishes, grated
• 3 tbsp chopped parsley leaves
• 3 carrots, sliced thinly
• 2 cups seedless black grapes, halved
• 1 cucumber, sliced
• 2 tbsp chopped black olives
• 1 can sweetcorn
• Handful of fresh peas
• 2 tbsp chopped green olives
• 1 Spanish onion, ringed
• Green beans

For the salad dressing:

• 4 tbs local honey
• 1 tbs virgin olive oil
• 1 squeeze lemon juice

 Instructions:

1. Empty zalza pronta and sweet and sour sauce into pot.
2. Wash out tin and jar with white wine – add to liquid.
3. Put on gentle heat to warm through.

For the beef olives:

1. Combine all stuffing ingredients.
2. Share between slices.
3. Roll up and secure with toothpick.
4. Turn up heat for sauce.
5. When it is at a rolling boil, add beef olives one by one. Bring to a rolling boil again, and simmer and reduce.

For the salad: 

1. Share between four plates, noting the preferences of diners.
2. Pour dressing over each serving, just before serving.

For the salad dressing: 

1. Combine oils and honey; leave to rest.

Serve: 3 beef olives per person, salad, and one warm baguette.

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