Most people are familiar with roulades in their most traditional form, i.e. braised for a long time (often until they are a little dry) and served in a heavy red-wine sauce. We've dusted off this classic comfort food and made sure that roulades can also take their rightful place on the barbecue – and are juicier than ever. The basis for this dish – as with the braised version – is topside of beef. Ideally, the cut used for a roulade should have been aged for at least four weeks. This is not standard practice for topside, so it's a good idea to check with your butcher first.

 

The filling will bring a world of Italian summer flavours to your barbecue: sun-dried tomatoes, pine nuts, basil and onions, all caressed by red pesto and rolled up inside a meat casing. And if you roll one large roulade instead of several small ones, the result will be especially succulent. See for yourself – here's our video guide.

 

 

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