Method

• 1.
  To make the filling, place chicken thigh meat in a food processor with eggwhite and cream, then season. Whiz to a coarse paste, then transfer to a bowl. Stir through herbs and haloumi.

• 2.
  Place the boned chicken, skin-side down, on a work surface and season. Lay half the pancetta widthways across the centre, then top with the filling. Roll up the chicken tightly, tucking in the ends as you go, ensuring the skin completely encloses the chicken.
• 3.
  Using a trussing needle and kitchen string, sew up the chicken, then tie at 2cm intervals with string. Tightly wrap in a double layer of foil and form into a log. Chill for at least 2 hours or overnight.
• 4.
  Preheat oven to 180°C. Place wrapped chicken on a rack set over a roasting pan. Half-fill pan with boiling water, then roast chicken for 1 1/4 hours. Remove foil, baste chicken with butter, then roast, basting occasionally, for a further 15-20 minutes until golden and cooked through.
• 5.
  Cover with foil and rest for 10 minutes. Meanwhile, finely chop remaining 100g pancetta and cook in a frypan over medium-low heat for 8-10 minutes until fat has rendered. Drain fat, reserving it to cook potatoes, if you like. Increase heat to medium-high and cook pancetta until crisp. Add peas and broad beans, tossing to heat through.
• 6.
  Thickly slice chicken, then place on a platter, top with pea mixture and drizzle with hot chicken jus, if using.