During the French occupation of the island, fancier ways of preparing meat were introduced. The name of this dish comes from the French words roulé for rolled and farcie for stuffed. It is a great way to use up leftovers such as ragu, spinach, roasted vegetables and cooked ham. Don’t feel you have to use everything we have; you only need enough to give flavour and colour to the stuffing. The mozzarella can be swapped for provolone or a young pecorino, and the ham can be swapped for mortadella, to alter the flavour or to use what you have in the fridge. It is a popular dish as a little meat can go a long way. We love to cook this at home for a Sunday lunch or to serve for a dinner party. It looks impressive, as when cut open it reveals the colourful stuffing inside. It can be eaten hot or at room temperature.