I buy a whole piece of beef whether it be eye of round, rump or fillet steak. Chill the piece in the freezer until starting to freeze and then using a sharp knife, slice no thicker than ¼ inch. If you don’t feel confident, ask your butcher. Be sure to specify that the beef needs to be thin!

Round beef steaks pounded thin (to about ⅛ inch) and cut into small pieces approx 2 inches x 4 inches. Sprinkle each with a little bit of salt and freshly ground black pepper then refrigerate until ready to roll spiedini.

Fry small onion in 2 tablespoons extra virgin olive oil until translucent for 3 or 4 minutes. Add water and cook until softened 3-4 minutes. Add tomato paste. Fry a little.

Then add breadcrumbs. Stir to combine and toast over medium heat.

Remove from the heat. Cool then add remaining olive oil, parsley, finely grated Pecorino Romano cheese and salt to taste.

Preheat the oven to 350ºF/180ºC and have ready to large baking sheets. Peel and quarter the red onion. Separate the red onion layers. Set aside until needed.

Take one of the pounded slices of beef and lay on a work surface. Place about a tablespoon of the breadcrumb mixture on a short end of the slice of beef, roll up quite tightly, folding in the sides and sealing the filling in as you roll. Repeat with the remaining beef slices and breadcrumb mixture.

Thread four rolls onto a wooden skewer. Placing a bay leaf and piece of onion between each roll.

Pour the extra olive oil on a flat plate. Do the same with the breadcrumbs on a separate plate.

Dip all the skewered spiedini in olive oil then in the breadcrumbs. Press the breadcrumbs so they stick. Tap off any excess.

Arrange on a baking sheet and drizzle any leftover oil over the spiedini. You may need to use extra if there's no oil left.

Place in a preheated oven for about 20 minutes or until golden on the surface. Turn them halfway through cooking so as to have an even browning of the breading.

Alternatively, spiedini can be shallow fried in olive oil in a large skillet until cooked through.

Serve with lemon wedges and a sprinkle of fresh chopped parsley.