Beef involtini with currants and pine nuts

1 Boil potatoes for 6–8 minutes, or until just tender. Drain well.

2 Heat half the oil in a large non-stick frying pan over high heat. Gently fry potatoes for 10 minutes, or until tender, golden and crisp. Transfer to a serving plate and cover with a sheet of foil to keep warm.

3 Place beef on a clean work surface. Drizzle with 1 tablespoon of the lemon juice, then scatter with lemon zest, currants, pine nuts and 2 tablespoons of the parsley. Carefully roll up to enclose filling. Secure with string or a toothpick, if needed.

4 Heat remaining oil in the same pan over medium-high heat. Cook beef, turning, for 4–5 minutes, or until browned and cooked as desired.

5 Drizzle steamed greens with remaining lemon juice. Slice beef rolls and serve with potatoes, greens, remaining parsley and lemon wedges.