Preparation tip

Even though schnitzels come thinly sliced, it is always a good idea to flatten them a little. This way you get two beef olives from each schnitzel and the meat is not so thick when rolling.

Turn the slow cooker on to low to pre-warm while preparing the ingredients

To make the stuffing mix together the breadcrumbs, butter, celery seeds, thyme, oregano and lemon rind

Place one schnitzel on top of a damp plastic wrap on a chopping board

Sprinkle the meat with a little water and cover with a second sheet of plastic wrap

Hit firmly with a mallet or rolling pin to flatten the schnitzels so they are an even thickness

The damped plastic will help prevent the meat from tearing

Cut the schnitzels in half cross-wise

Place a spoonful of stuffing on each piece of beef and roll up to enclose the filling

Secure with a toothpick

If wishing to brown the ingredients: Heat a dash of oil in a frying pan and fry the beef olives until well browned. Brown the onion if wished

Put the beef olives, onion and prunes into the pre-warmed slow cooker.

In a jug mix together the flour, stock, redcurrent jelly if using and the Worcestershire sauce, and pour over the beef olives

Cover with the lid

Cook on low for 6 - 7 hours or on high for 3 - 4 hours

Serve with seasonal vegetables