Roast beef rolls with zucchini

Cut the zucchini thin strips in matchstick. Pour over boiling water in a sieve, shake, drain and cool.

Brush the roast beef with curry paste. Divide the courgette dips and coriander or parsley over the meat and roll it up firmly.

Sprinkle with a little salt and pepper. If necessary, tie a piece of kitchen yarn around the rolls.

Fry the rolls around brown in a dash of stir-fry or peanut oil.