750g – 1kg chicken thigh mince (depending on size of family)
5-6 strips of streaky bacon
1.5-3 tbsp sage (fresh or dried)
cheddar cheese
salt
cracked pepper
1 lemon (optional)
Method
Mix sage with minced chicken (for dried approx. 1.5-2 tbsp with 750 grams or 2-3 tbsp with 1kg. If fresh, use your eye to judge when you have a good consistency through the meat).
Add 2 good pinches of salt and some cracked pepper to the chicken mince and mix everything through.
Lay bacon rashers together on a cutting board nice and flat so that each piece is overlapping a little.
Lay chicken mixture out into a rectangle in the centre of the bacon ensuring the thickness is even.
Cut cheddar into rectangles and lay in the middle of the chicken, then add a little more pepper. If you like cheese, you can add a little parmesan or blue vein to the cheddar (but make sure you do not overpower the dish if using blue vein).
Roll everything up to make a parcel (it is better if you can form the mince around the cheese and seal it and then roll the bacon around the mince, but it will work either way).
Once rolled, put it into a pre-heated oven at 180 degrees for 45 minutes (watch the bacon, that’s the telltale sign of the dish being cooked).
Cut and serve with roast parsnip, carrots, beetroots and baby potatoes.
