Spread the chicken breast with a spicy mustard – something with a sweet-and-hot kick works well. Lay on slices of streaky bacon, then top with Emmental so the roulade gets a nice golden crust as it bakes.

I got out some hot sauce from the Vietnamese market and brushed it lightly over the meat. Then take an avocado and cut it into thin strips. Be gentle when rolling it up into the roulade.

I made the exotic version with mango chutney and slices of brie.

Roll the prepared cutlets up tightly. Secure them with kitchen string or any handy tool for tying roulades.

Sear all the roulades in a good pan with a little oil, on all sides. I then arrange them in a roasting dish and finish them off in the oven, to make sure they're properly cooked through in the middle too. The internal temperature of the chicken should reach 75–80°C.

Untie the roulades, let them rest for about ten minutes, then slice.

Into the pan drippings I added some hot Vietnamese sauce and a can of coconut milk. Just warm it through, stir, and let it simmer down a bit to reduce.

Side dish? Whatever you're in the mood for. Rice, potatoes, mashed potatoes, gnocchi, pasta all work great. Whatever you fancy!