I wanted to do something that had a bit of a sense of Chicken Kiev about it – delicious and rather exciting to cut into, with all the oozing and hidden flavour – but without the naffness (sorry, Chicken Kiev!). Again, quantities are listed for two, but multiply for multiples!

Serves 2

Ingredients

2 chicken breasts

Truffle to taste

2 finger-sized pieces of mild Brie

Thyme

Salt and pepper

6 slices of Parma ham

Method

Cut into the chicken breast to flatten it out. Depending on the individual breast, sometimes this means a single cut opened straight out like a greetings card, and sometimes two cuts from the centre outwards, opening up like window shutters. Once you have got the breast looking flattish, give it a few whacks with a meat hammer (flat side) or rolling pin wrapped in cling-film, just to even it out a little more.

Shave half the truffles over the chicken breast, keeping them towards the centre of the breast. Place the cheese in the centre of the chicken breats, lengthways along the grain of meat. Season, then grate the remaining truffle over the cheese using a medium grade Microplane grater.

Place 3 slices of Parma ham on a large piece of cling film. Fold the chicken sides in to cover the filling and place on the Parma ham, neat side up. Roll into a cling film sausage, making sure the ends are scure. If in any doubt, tie a little knot in each end. You really don’t want the juices leaking out or the water leaking in!

Place the parceks side by side in a saucepan. Cover with boiling water. Return to a simmer for 10-12 minutes. Remove the rolls from the water and allow to rest for a couple of minutes, then unwrap and serve with Truffled Mashed Potatoes and griddled asparagus.

Find out more about “Discovering the Great British Truffle” by Marion Dean and Marion Pennington attrufflehuntersdogschool.com.