For the romesco sauce
2 medium red peppers
100ml/3½fl oz extra virgin olive oil, plus extra for frying
2 garlic cloves, diced
1 red chilli, diced
1 x 200g/7oz can chopped plum tomatoes
2 tablespoons red wine vinegar
1 teaspoon salt
1 tablespoon ground hazelnuts
1 tablespoon ground almonds
For the chicken roulade
2 large free-range chicken breasts, skin removed
salt and freshly ground black pepper
1 tablespoon groundnut oil
275g/10oz mixture of chestnut and white mushrooms, sliced
1 garlic clove, chopped
2 handfuls fresh spinach leaves
4 slices unsmoked back bacon, diced
For the fondant potatoes
150g/5oz unsalted butter
1 garlic clove, diced
3 large floury potatoes (about 750g/1lb 10oz in total), peeled and cut into 1cm/0.5-in thick rounds using a pastry cutter
3 tablespoons chicken stock
For the romesco sauce, preheat the grill to its highest setting. Prick the peppers in a few places with a fork, then place them under the grill, turning every now and then, until the skins are blackened and charred. Transfer to a bowl and cover immediately with cling film to trap the steam. Leave for a few minutes and, when cool enough to handle, pull off the skins and remove the core and seeds. Set the flesh aside.
Heat one tablespoon of the olive oil in a frying pan over a medium heat and fry the garlic and chilli together for 1-2 minutes, until fragrant and golden, but not browned. Pour in the tomatoes and cook for five minutes, or until they have broken down to a thick consistency and are almost catching on the bottom of the pan.
Transfer the contents of the pan into a food processor, add the red pepper flesh, the remaining olive oil, and all of the vinegar and salt and blend until smooth. Stir in the ground nuts and set aside.
For the chicken roulade, preheat the oven to 200C/400F/Gas 6.
Place each chicken breast between two sheets of cling film and flatten with a rolling pin or meat mallet until very thin (about 0.5cm/¼in). Remove the cling film and season the chicken with salt and freshly ground black pepper.
Heat the groundnut oil in a frying pan over a medium heat and gently fry the mushrooms with the garlic for 2-3 minutes, or until the mushrooms have started to shrink but are not fully cooked. Leave to cool.
Spread the mushroom mixture over the chicken breasts, then top with the spinach leaves. Roll each chicken breast up tightly and wrap two slices of bacon around each breast to secure. Place onto a lightly greased baking tray and cook in the oven for 15-20 minutes, or until completely cooked through (no traces of pink should remain when you cut into the chicken). Keep warm.
Meanwhile, for the fondant potatoes, melt the butter in a large frying pan over a medium heat then add the garlic and fry for one minute. Add the potatoes and fry for five minutes, or until the potatoes are golden brown on the bottom.
Turn the potatoes over, then pour in the chicken stock and bring to the boil. Season with salt and freshly ground black pepper, then reduce the heat and simmer for 8-10 minutes, or until the potatoes are tender.
To serve, carve the chicken roulade into thick slices and serve with the hot fondant potatoes and romesco sauce on the side.
bacon recipe courtesy of: The Pendles Family, The Hairy Bikers' Cook Off, BBC Food