Preparation

1) Put the plantains in cold water, bring to the boil and simmer for 5 mins

2) Remove the chorizo casing then chop the sausage into small cubes, fry in the pan, then remove from the oil and put to one side 

3) Finely dice the peppers and half the onions (keep the other half for decoration)
4) Finely chop the scallions (keep some for decoration)

Prepare the plantain stuffing

1) Crush the plantains using a fork

2) Then add the diced vegetables, chorizo, and seasoning

Prepare the chicken ballotine

1) Open up the breast then place it between two sheets of greaseproof paper and flatten the meat using a rolling pin 

2) Lay the plantain stuffing over the flattened chicken, roll into a ballotine and wrap with cling film

3) Tie a knot in each end and immerse the ballotine into a saucepan of boiling water for 20 minutes, then chill

4) Peel the sweet potatoes then roughly chop and cook in boiling water with the chicken stock cube 

Prepare the sweet potatoes

1) Peel the sweet potatoes, then roughly cut them and cook them in boiling water with chicken stock

2) Drain the sweet potato, keeping some of the cooking water. Put the sweet potato into a salad bowl, add the butter, olive oil and cooking water, mix together and season 

3) Remove the cling film from the ballotine, add butter to a frying pan and sear the meat on all sides, then add the red onion, scallions and thyme.