200g butternut squash, peeled and cut into thin sticks
150g carrots, peeled and cut into thin sticks
3 garlic cloves, unpeeled
3 fresh rosemary sprigs
1 tbsp olive oil
2 tsp clear honey
squeeze lemon juice
Preheat the oven to 200°C, fan 180°C, gas 6. Spread the parsnips, celeriac, squash, and carrots out on a large baking dish to prepare the filling. Sprinkle the garlic and rosemary on top, then drizzle with the oil. Season thoroughly and roast for 25 minutes, or until softening begins.
Remove the pan from the oven and drizzle the honey and lemon juice over the top. Toss everything together and bake for another 6-8 minutes, or until golden and crisp. Garlic cloves and rosemary sprigs should be discarded.
In the meantime, place the steaks side by side on a sheet of nonstick baking paper, cover with another layer of paper, and pound flat with a rolling pin to about 3mm thick. Remove the top sheet of paper from the steaks and cut them into 6 strips (about 15x6cm).
Drizzle the oil over the strips and lay them flat in a baking tray. Lightly crush the garlic cloves and toss them into the dish with the thyme leaves and a pinch of salt and pepper. Mix thoroughly and set aside to marinate while the vegetables cook.
To make the rolls, place a horizontal slice of steak on a chopping board and a sixth of the cooked vegetable sticks vertically in the centre, sticking out the top and bottom of the steak. Secure the steak with a cocktail stick after rolling it tightly around the heated vegetables. To create 6 rolls, repeat with the remaining meat and vegetables.
Heat a frying pan until it is hot, then add the rolls and fry for 4-6 minutes, or until golden brown on all sides, using tongs to assist color the rolls evenly. Remove the cocktail sticks with care and garnish with a bunch of rocket and a lemon wedge.