1. Divide 500g/1.1lb large beef strips into smaller pieces and season with salt and pepper.

2. Spread 125g/4.4oz fresh cheese on each piece then sprinkle with chopped parsley.

3. Roll them up tightly and secure with toothpicks.

4. Wrap 6 slices of bacon around the beef rolls securing with toothpicks.

5. Fry the rolls in a hot pan greased with 30g/2 tablespoons butter until golden brown on all sides over medium-high heat at 200°C/392°F.

6. Add 250ml/8.4fl oz beef broth cover the pan and simmer for about 15 minutes.

7. Remove the rolls and add 125ml/4.2fl oz heavy cream and 10g/0.4oz gelatin cook for an additional 5-10 minutes or until the sauce thickens to your liking.

8. Season with 10ml/0.3fl oz soy sauce salt and pepper to taste.

9. Remove the toothpicks return the rolls to the sauce and simmer until they're tender.

10. Sprinkle with chopped parsley and serve with boiled or roasted potatoes or your choice of side dish at 80-90°C/176-194°F.