Spread the chicken breast with a spicy mustard – something with a nice sweet-and-hot kick works well. Lay on a few slices of streaky bacon, then top with Emmental so it melts and browns beautifully.

I got out some hot sauce from a Vietnamese market and brushed a thin layer over the meat. Then cut an avocado into thin strips and lay them on top – go gently when you roll everything up so the avocado doesn't get crushed.

For the exotic version, I used mango chutney with slices of Brie.

Roll the filled slices up tightly. Secure with kitchen string or any handy roulade clips you have.

Sear all the roulades on all sides in a good pan with a little oil. Then transfer them to a roasting dish and finish cooking in the oven, to make sure they're properly done all the way through. 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 stirred in some Vietnamese hot sauce and a can of coconut milk. Just heat through, mix well, and let it simmer a little to reduce.

Side dish? Whatever you fancy. Rice, potatoes, mashed potatoes, gnocchi, pasta – all work wonderfully. Take your pick.