We love Richy Virahsawmy's recipes because he puts things today that we just wouldn't have thought of - such as this recipe for chicken roulade wrapped in Parma ham, stuffed with kale.


  • 8oz chicken breast
  • 50g kale
  • Salt and pepper
  • chopped garlic
  • 2x Parma ham slices 


  1. Take chicken breast and bash out between cling film until its thin,
  2. Blanch kale and refresh in cold water
  3. Season chicken with salt and pepper 
  4. Place two slices of Parma ham on cling film, add flattened chicken breast, and top with  kale 
  5. Roll it up tight and place in refrigerator for 20 mins.
  6. After 20 minutes place the parcel and simmer in water.
  7. Remove from water , remove cling film , slice and arrange on plate.

Wild mushroom sauce:

  • 100 g Wild mushroom
  • 20ml white wine
  • Sprig thyme
  • Clove of garlic
  • 2 sprigs of tarragon 
  • 100ml cream


  1.  Sautee wild mushrooms in extra virgin olive oil and knob of butter
  2. Add thyme garlic and tarragon
  3. Deglaze pan with white wine until wine is reduced by half. 
  4. Add cream and seasoning 
  5. Simmer for 2-3 minutes