Beef and Chicken Roulade with Cinnamon Carrot Puree
March 11, 2026
This beef roulade is perfect for a special occasion or a twist to the Sunday roast. Pair with a silky carrot cinnamon puree and rich pan sauce for pure decadence.
This beef roulade is perfect for a special occasion or a twist to the Sunday roast. Pair with a silky carrot cinnamon puree and rich pan sauce for pure decadence.
Key products
Instructions
- Preheat the oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- Cook the carrots in salted water until tender. Drain and return to the pan. Add the cream and bring to a boil. Remove from the heat and transfer to a blender. Add the butter, cinnamon, salt and pepper. Blend until smooth.
- Place the chicken in a food processor and blend, gradually adding the cream, until it forms a fine mousse.
- Lay the pancetta on a piece of cling film, overlapping the pieces so they are slightly larger than the beef. Place the beef in the centre. Season with salt and pepper. Spread the chicken mousse over the beef, leaving a small border around the edges. Roll tightly to form a roulade, removing the cling film as you roll.
- Heat a heavy-bottomed frying pan over medium-high heat. Add the oil and butter. Once the butter has melted, add the juniper, rosemary, cinnamon and bay leaf. Fry for 1 minute. Add the roulade and sear on all sides, basting with the butter and spice mixture.
- Remove the roulade from the pan and place on a baking tray. Cook for around 30 minutes, or until the chicken is fully cooked. Remove from the oven, cover with foil and leave to rest for 10 minutes.
- Meanwhile, prepare the pan sauce. Place the pan over medium heat. Add the cassis and beef consommé. Stir to deglaze the pan. Reduce until thickened, then remove from the heat. Add the butter and stir until melted.
- Slice the roulade and serve with the carrot purée and pan sauce.
