Ravishing Roulade

Preparation info

  • Difficulty


  • Serves


Appears in

Cooking for Christmas

Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This is a divine combination of pork fillet, turkey breast and ham, interspersed with a mixture of parsley, garlic, green peppercorns and anchovies, which impact a wonderful flavour to the rest. Despite its impressive appearance this savoury swiss roll is both fun and easy to make. It can be eaten hot, with perhaps potatoes and french beans, or it is delightful cold, sliced very thinly and arranged on a large serving plate with a salad.


  • 12 oz (375 g) pork fillet
  • 10-12 oz (300-375 g) turkey or chicken breast fillets, skinned
  • a large handful of chopped parsley
  • 1-2 garlic cloves
  • 1 rounded teaspoon (5 ml rounded spoon) bottled green peppercorns
  • 2 oz (50 g) can of anchovy fillets
  • 4 oz (125 g) sliced ham
  • lemon juice
  • olive oil
  • salt, black pepper


Lay the pork fillet on a sheet of greaseproof paper; slice into the meat lengthways to open it out, but don’t cut right through. Lay another piece of greaseproof paper on top and beat the meat out forcefully with a rolling pin so it becomes as thin as possible. Then, in the same way, beat out the turkey or chicken fillets. Chop the parsley, garlic, green peppercorns and anchovies finely and mix together, including the anchovy oil. Season to taste.

Spread a third of the parsley mixture on the flattened pork fillet. Cover with the turkey or chicken breasts and spread on more parsley; finally cover with the slices of ham and spread with the rest of the parsley mixture. Now roll up, starting from the short side, like a swiss roll. Carefully place the roll join-side down in a roasting pan and smear it all over with lemon juice and olive oil. Heat the oven to Gas Mark 2/300°F/150°C. Lay a piece of foil loosely over the meat and roast in the centre of the oven for 1¾-2 hours, basting occasionally and removing the foil about half-way through the cooking time. Move the meat carefully to a carving board, cut in fairly thin slices and lay these neatly in a serving dish.