Herby Cheese Roulade for Christmas Dinners

Ingredients

• vegetable oil for greasing
• 50g butter
• 300mL milk
• 75g vegetarian parmesan-style cheese, finely grated
• 3 garlic cloves crushed
• 15g pack flatleaf parsley, chopped
• 4 medium eggs, separated
• For filling
• 1 garlic clove, crushed
• 225g shredded spring greens
• 1 tbsp olive oil
• 25g butter

Method

Step 1

Heat oven to 190°C. Oil a 23 x 33 cm Swiss roll tin. Cut a baking parchment about 4cm large around the tin. Fold in a 2cm strip all around to make a diagonal cut in each of the corner.

Step 2

To make the roulade, melt the butter in a large pan. Add garlic and fry for a minute. Add flour and cook for another minute while stirring constantly. Gradually beat in the milk. Bring to boil, stirring constantly until the sauce is smooth and thick. Remove from heat and stir in half of the cheese. Season and allow to cool slightly. Beat the egg yolks and parsley. Whisk the egg whites to stiff and gently fold into the cheese sauce. Pour into the tin, tipping it so that the mixture fills all of the corners. Bake for 15 minutes until risen and golden.

Step 3

Heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic until tender. Season to taste.

Step 4

Sprinkle remaining cheese over a baking parchment sheet larger than the tin. Turn the roulade out onto the parchment and peel off the lining paper. Use slotted spoon to remove the spring greens from the butter then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling with the help of a paper. Serve immediately, drizzled with the remaining garlicky butter.