• 200 g bacon
• 700 g chicken breast fillets
• 1 small red onion finely diced
• 250 g sausage meat
• 1 egg yolk
• 2 tbsp bread crumb
•  Pinch of cayenne pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
•  ¼ tsp cinnamon
• 4 apricots diced
• 60 g pistachios roughly chopped

Preheat the oven to 160C.  Arrange the bacon on a a large board overlapping them.  Flatten the chicken fillets and lay them on the bacon, season with salt and pepper.

 Mix together in a bowl the sausage meat, egg yolk, bread crumbs, and spices with a little salt.  Add in the apricots and pistachios and then spread the mixture over the chicken and roll up.  Tie with kitchen string.

Brush a roasting tin with oil and bake the rolled chicken in the tin for about 35 mins, turning several times during cooking so that bacon crisps up.  Remove the string, slice and serve.

• ½ c red wine
• 3-4 tbsp sugar (to taste)
• 2 cups of cherries
• 1 tsp cornflour

Place the red wine and sugar in a saucepan and bring to the boil.  Stir to dissolve the sugar.  Add the cherries and poach until softened and warmed through.  Mix the cornflour in a little water to make a paste and add to the cherries stirring through, heating gently until the mixture has thickened.