Method:

• Fry the onion, mushrooms, and garlic in a pan until lightly coloured. Add seasoning, herbs, and a ¼ cup of white wine. Simmer until the wine has cooked out and the stuffing is dry.
• Flatten the chicken breasts and place on a board. Divide the mushroom stuffing into three parts: two for stuffing each chicken breast and one to use in the cream sauce.
• Using a spoon, evenly spread one part of the mushroom stuffing over each chicken piece, leaving a centimetre or two open on each side. Top with the mozzarella.
• Gently roll the chicken, working your way from the wider bottom to the thinner top. Don’t add too much pressure, as your stuffing will escape!
• Place the prosciutto slices under your chicken roulade and roll to cover.
• Using cooking twine, gently wrap your roulade, starting from one side and working you’re way to the other side.
• Sear the roulade in a pan until golden brown. Remove.
• Add the remaining mushrooms, the rest of the wine, and the cream. Simmer until thickened.
• Add the chicken back to the pan and roast in the oven for 20 minutes until cooked through and golden.

• Cut the larger florets into bite-sized chunks so that they’re all about the same size.
• Add the cauliflower and garlic into a large pot of boiling water and cook for 10 minutes until very soft.
• Scoop out a mug of the cooking water.
• Drain well; then transfer to a food processor. Use a handheld stick blender if you don't have a processor.
• Add the remaining ingredients, starting with no water. Blitz until smooth.
• Use the reserved cooking water to adjust the consistency to taste.
• Adjust salt and pepper to taste.
• Transfer to a serving bowl, drizzle with melted butter, and garnish with herbs.

• Preheat the oven to 200°C.
• Pound the garlic and salt with a mortar and pestle until you have a wet, fairly smooth paste.
• Put the paste in a large mixing bowl. Add the cumin, coriander, chillies, olive oil, and honey. Stir well. Now add the carrots and toss, so that they're coated with the oil and spices.
• Sprinkle with salt (be generous).
• Put the carrots in a large, shallow baking dish in one layer. Scrape out the extra garlic, spices, and oil from the bowl and spread evenly over the top of the carrots.
• Cook the carrots for 20 minutes, or until tender and golden brown.