Chicken fillet roll with creamy pepper sauce

For the baguettes

1. Mix the water and yeast together and then mix in the plain flour, wholemeal flour and salt. Brush olive oil around a bowl and add the dough. Cover with cling film and allow to rest for as long as possible (ideally overnight) at room temperature.

2. Remove the dough from the bowl onto a floured counter top. Shape the dough into six baguettes (10-12 inches in length) and place on a tray lined with baking parchment and dusted with flour and cover with a clean dry cloth. Allow to prove for one hour at room temperature.

3. Using a sharp knife, score the bread by slicing across it (not too deep), and then brush with a little olive oil and put some chives on top. Bake in a preheated oven at 220 degrees for 40 minutes (until golden brown and light to pick up). Transfer to a cooling rack and set aside.

For the chicken

1. Remove the skin and place cling film over the breasts. Lightly flatten the breasts using a rolling pin (this is to make the chicken cook more evenly). Put the chicken in a bowl and add the buttermilk, onion powder, garlic powder, salt and paprika. Allow to marinate for as long as possible (even the day before, in the fridge), but it can also be used after 15 minutes.

2. Remove the chicken from the buttermilk marinade and place on a tray. Dust the chicken in flour and ensure it is coated evenly. Next, put the egg in a bowl and add the chicken (one piece at a time), before transferring to a separate bowl with the breadcrumbs. Repeat with the other chicken pieces. Cook in an air fryer for 12 minutes on high (ensure the chicken is above 75 degrees internally before removing, check your manufacturers guidelines). Alternatively, place on an ovenproof tray and cook at 190 degrees for 30-35 minutes.

For the caramelised red onion

1. Cook the sliced red onion in the butter and sugar on a medium heat for 15 minutes. Season with salt.

For the pepper sauce

1. Saute the shallot, garlic and pepper in the butter until soft (10 minutes). Deglaze with brandy (optional), and add the beef stock. Reduce by half and then add the cream. Reduce until thick and season with salt.

To assemble the rolls, cut the cooled baguettes in half and spread a layer of caramelised red onion on the bottom. Slice the chicken and arrange evenly on the rolls. Add the mixed leaf salad and drizzle the pepper sauce over the top.