Farm Chef recipe: Chicken and Bacon Roulade

Our new chef Mary-Ann Beaty shares some recipes perfect for the harvest season


Chicken and Bacon Roulade

Serves 6

Preparation time: 20 minutes

Cooking time: 15 minutes


  • 1 onion
  • 1 stick of celery
  • 1 red pepper
  • Handful of spinach/Swiss chard
  • 1 carrot
  • 4 eggs, separated
  • 1 tsp Worcestershire sauce
  • 2oz grated cheddar cheese
  • 3oz cooked chicken, chopped
  • 3oz cooked ham, chopped
  • 8oz cream cheese with chives or chilli or plain
  • Salt and pepper
  • Swiss roll tin, greased and lined

TIP The roulade base is quick and easy and can be filled with anything you fancy. If you don’t have cream cheese, a thick white sauce is delicious.


  1. Preheat the oven to 200C/Gas 6/Fan 180C.
  2. Finely chop and dry fry (or use a little rapeseed oil) all the veg until soft and leave to cool slightly.
  3. Whisk the egg whites until stiff.
  4. Beat the egg yolks and add the Worcestershire sauce, cheese, half the cooked veg and salt and pepper. Fold into the egg whites.
  5. Turn on to the prepared tin and bake for approx 15min or until firm to touch.
  6. Meanwhile add the chicken, bacon and cream cheese to the remaining veg and season to taste. Heat slightly to form a thick sauce.
  7. Turn out the cooked and still warm roulade on to a tea towel or greaseproof paper and spread the sauce all over.
  8. Roll from the long side using the tea towel to help you.Serve warm or, for picnics/packed teas, allow to cool and cut into chunky slices.

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