Chicken roulade with fancy sides

Prep time
Cook time

This dinner-date dish will definitely impress that special someone.


  • 2 large chicken breasts
  • ½ brown onion
  • 100g mushrooms
  • 5 garlic cloves
  • 200g mozzarella
  • 4 prosciutto slices
  • ½ cup heavy cream
  • ½ cup white wine
  • 2 sprigs fresh thyme
  • 100g parmesan cheese
Cauliflower mash 
  • 500g cauliflower florets
  • 1 garlic clove, peeled
  • 2 Tbsp unsalted butter
  • ¼ cup parmesan cheese, grated
  • ¼ cup cream
  • salt and pepper
  Cumin-roasted carrots  Ingredients:
  • 4 medium garlic cloves, smashed and peeled
  • 1½ tsp cumin seeds, toasted and ground
  • 1½ tsp coriander seeds, toasted and ground
  • ½ tsp crumbled dried chillies
  • ¼ cup plus 2 Tbsp extra-virgin olive oil
  • 1/3 cup of honey
  • 25 similarly sized young carrots, unpeeled
  • Flaky sea salt


  • Fry the onion, mushrooms, and garlic in a pan until lightly coloured. Add seasoning, herbs, and a ¼ cup of white wine. Simmer until the wine has cooked out and the stuffing is dry.
  • Flatten the chicken breasts and place on a board. Divide the mushroom stuffing into three parts: two for stuffing each chicken breast and one to use in the cream sauce.
  • Using a spoon, evenly spread one part of the mushroom stuffing over each chicken piece, leaving a centimetre or two open on each side. Top with the mozzarella.
  • Gently roll the chicken, working your way from the wider bottom to the thinner top. Don’t add too much pressure, as your stuffing will escape!
  • Place the prosciutto slices under your chicken roulade and roll to cover.
  • Using cooking twine, gently wrap your roulade, starting from one side and working you’re way to the other side.
  • Sear the roulade in a pan until golden brown. Remove.
  • Add the remaining mushrooms, the rest of the wine, and the cream. Simmer until thickened.
  • Add the chicken back to the pan and roast in the oven for 20 minutes until cooked through and golden.
    Cauliflower mash  Method:
  • Cut the larger florets into bite-sized chunks so that they’re all about the same size.
  • Add the cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
  • Scoop out a mug of the cooking water.
  • Drain well; then transfer to a food processor. Use a handheld stick blender if you don't have a processor.
  • Add the remaining ingredients, starting with no water. Blitz until smooth.
  • Use the reserved cooking water to adjust the consistency to taste.
  • Adjust salt and pepper to taste.
  • Transfer to a serving bowl, drizzle with melted butter, and garnish with herbs.
    Cumin-roasted carrots  Method:
  • Preheat the oven to 200°C.
  • Pound the garlic and salt with a mortar and pestle until you have a wet, fairly smooth paste.
  • Put the paste in a large mixing bowl. Add the cumin, coriander, chillies, olive oil, and honey. Stir well. Now add the carrots and toss, so that they're coated with the oil and spices.
  • Sprinkle with salt (be generous).
  • Put the carrots in a large, shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly over the top of the carrots.
  • Cook the carrots for 20 minutes, or until tender and golden brown.