Hairy Recipe: Chicken breast stuffed with cumberland sausage, sundried tomato and basil

Serves four

4 plump free range chicken breasts,

175 gms Cumberland sausage meat

150 gms Cumbrian air dried ham (Parma or other usual suspect will do)

4 halves of sun dried tomatoes

8 basil leaves

I tbs olive oil

Juice of half a lemon

Salt and black pepper to taste

500 gms potatoes grated

1/2 onion grated

50 gms melted butter

salt and black pepper to taste.

Salad to serve.

Method:

Cumbria meets Umbria. There you go, old time fusion food. Take the chicken breast and cut a pocket into it.

Skin the sausages and stuff a quarter of the meat into the pocket , then press in 2 basil leaves and a half of a sun dried tomato. Season with sea salt flakes and plack pepper.Place on a couple of pieces of air dried ham. The two sheets of ham should be placed side by side to make a sheet.

Place the stuffed chicken breast onto the edge closest to you. Drizzle some oil on top, season and give it a twist of lemon juice.

Roll the chicken in its ham blanket to form a neat roll. Place in a in tin foil parcel. Repeat till you have four lovely tucked up rolls. Seal the foil parcel shut.

Bake in a pre heated oven for about 30 minutes.

While this is happening make your rosti. combine the grated raw onion and potato, season well. Place this in a tea towel and squeeze out all the moisture. Divide the mixture into four and in a lightly oiled frying pan, pack each quarter into a lightly greased chefs ring.

Cook slowly for about ten minutes one side until golden then turn over and cook till both sides are golden.

Serve the chicken parcel on a rosti cake and use the juices as gravy.

Serve with a simple green salad on the side, with a little olive oil and balsamic vinegar if you wish.