Two Canada goose breasts, halved
Boursin cheese (or any other soft, garlicky cheese)
Salt and black pepper
Place half of the breast between two sheets of cling film and bash with a tenderiser ? a rolling pin or a wine bottle will do ? until it?s thin and double its original size. Repeat with the rest of the breast.
Remove the cling film and spread cheese over one side of the tenderised breast ? as much as you fancy. Season to taste. Roll up as tightly as possible and then roll again in Parma ham, so the ham seals the package. Bake in a pre-heated oven (180°C) for 15 minutes.
The filling is flexible and you can insert whatever?s available. As well as boursin, you could use shavings of manchego (or cheddar) cheese and quince jelly or crushed pistachio nuts mixed with dollops of Philadelphia cheese. Do try to stick with cheese of some sort as it does absorb into the meat ensuring it?s as tender as possible. Serve with samphire and parsnips.