TO BROWN BEFORE COOKING:
Pan Fry: Heat 1 – 2 tablespoons of cooking oil in a non-stick frying pan. Remove olives from all packaging and fry for 2-3 mins, turning frequently.
AIR FRY: Place the olives in the air fryer and cook on 220°C for 2-3 minutes, turning the olives halfway through cooking.

Once browned place in an oven proof dish and follow oven instructions below.

Oven: Preheat oven to 200°C/ Gas mark 6 (180 °C for fan-assisted ovens). Remove olives from all packaging and place in an oven proof dish, add enough water or chicken stock to ensure the bottom half of each olive is covered. Cover and place the dish in the oven and cook for 35 minutes, turning the olives half way through cooking. Carefully remove the dish from the oven and serve. Alternatively, why not add some diced root vegetables and beef stock to the dish instead of the water to give the olives a bit of extra flavour whilst cooking.

OR

AIR FRY ONLY: Place the olives in the air fryer and cook on 180°C for 16-17 minutes, turning the olives frequently during cooking.

Always ensure that the centre of the beef olives are piping hot before serving.
As appliances may vary, these are guidelines only.
Do not reheat.

Beef Flank (40%), Silverside Steak (30%), Water, Wheat Flour (Calcium Carbonate, Iron, Niacin, Thiamine), Salt, Wheat Starch, Wheat Gluten, Dextrose, Emulsifier (Sodium Triphosphate), Preservative (Sodium Sulphite), Flavourings, Antioxidant (Sodium Ascorbate), Colour (Carmine).

For allergens, see ingredients highlighted in Bold.

Typical values per 100g (uncooked): Energy 1016kJ/243kcal, Fat 16.6g – of which saturates 6.6g, Carbohydrates 9.3g – of which sugars 0.6g, Protein 13.0g, Salt 1.5g