Stuffed Chicken Roll with Stwnsh Rydan

"It is a recipe that I have made in a cooking class that I regularly attend and a family favourite of mine especially since I added my twist on it. The things that I changed was the stuffing as I decided to add sausage meat to give it a different texture. I chose pork and leek to intensify the flavour and leeks due to its link to Wales. It meets all the requirements of the brief because I have included locally sourced ingredients it has a range of textures and flavours and it requires many skills to produce it. Chicken is low in fat and the Stwnsh Rydan is made using a variety of vegetables packed with vitamins and minerals."


For the Stuffing:

  • 1 egg

  • 1 onion 

  • Butter + oil 

  • Thyme, salt, pepper 

  • 3 Tbsp. double cream 

  • 2 Pork & Leek sausages

  • 2 slices of bread 

  • 1 apple   

  • Apple cider to taste 

For the Chicken:

  • 2 chicken breasts 

  • 4 slices of streaky bacon 

For the Stwnsh Rydan:

  • 225g potato

  • 125g carrots

  • 125g swede

  • 40g butter

  • Salt and pepper 


Method of Stuffing:
Blitz the stale bread in a processor. Peel and chop the onion. Fry in butter + oil. Put the onion into the bread crumbs. Add the seasonings and sausage meat. Add the egg and a couple of Tbsp. of cream until moist.

Method for Stwnsh:
Cut the vegetables and boil them in salty water. Once boiled drain the water add the butter and mash. Season to taste.

Method for Chicken:
Open out the chicken breast (butterfly). Place the flat chicken on top of the bacon and season inside. Roll a ball of stuffing and put in the centre chicken. Roll the chicken to enclose the stuffing. Roll over the bacon. Place in a baking tin and cover with foil. Bake for approx. 40 mins, depending on the size of chicken. After 20 minutes remove from foil and add the apples and cider vinegar. Place in for a further 20 mins to brown the bacon. Slice diagonally in half to show stuffing. 

To Serve:
Serve with the Stwnsh Rydan on a plate.