1. Debone and butterfly the breast.
2. Finely dice the onion, carrot, pepper, mushroom, and celery.
3. Place the spinach in a dry pan and allow all the moisture to the cookout.
4. Remove from pan and set aside.
5. Heat the olive oil in a large pan and gently cook the onion, pepper, carrots, and celery till soft.
6. Stir in the spinach along with the apricots, seasoning, and thyme.
7. Set aside to cool. Once cooled, add the pine nuts and mix well.
8. Lay the breast on a layer of cling film, spoon a layer of the mixture on.
9. Roll the breast into a log shape (like a swiss roll), starting from the shorter side first.
10. Once rolled, wrap in cling firmly to keep the shape.
11. Place in fridge for 20 minutes to firm up.
12. Cover the cling roll in foil and bake at 350C for 50-60 minutes.
13. Use a thermometer to check the internal temperature (about 75 degrees Celcius)
14. Remove the foil and cling and allow the roulade to brown for a few minutes.
15. Slice, serve with gravy, and enjoy!!

Roasted Brussel Sprouts

1. 250g Brussel Sprouts
2. 250g Bacon
3. Salt and pepper to taste
4. 3-4 Cloves of Garlic
5. Oil (to coat)
6. Slice sprouts in half, season, toss in oil then lay on a baking sheet.
7. Slice bacon into pieces and add to the sheet with the garlic. Cover in foil
   and allow to bake at 180 till crispy.
8. Gravy:- Add brown mushrooms to a packet of gravy.