Spinach, shitake and sun blush tomato roulade

An impressive-looking dinner party masterpiece

• Preparation: 90 mins
• Cooking: 40 mins
• Serves: 4

What you need:

• 50g /20z sunflower margarine a little extra for greasing and brushing the roulade
• 50g/2oz plain flour
• 300ml/10flu oz Alpro soya milk alternative
• 80g/2.7oz Parmesan cheese
• 4 eggs separated
• 80g/2.7oz sun blushed tomato
• 180g/6.35oz shitake mushrooms chopped
• 210g/7.41oz baby spinach leaves
• 2 tbsps olive oil
• 6 tbsp Alpro soya cream alternative
• Salt and pepper

What you do:

1. Preheat the oven to 190 ºC/375ºF/Gas Mark 5. Line a swiss roll tin with non stick baking parchment, Greece the tray and place parchment on then Greece on top of parchment making sure the paper rises well above both sides of the tin.
2. Melt the butter in a medium sized pan. Stir in the flour and cook over a medium heat, stirring constantly with a wooden spoon for 1 min, then gradually whisk in the soya milk. Bring the mixture to a boil until the mixture thickens to a smooth sauce.
3. Simmer for 2 mins before stirring in 60g of the parmesan.
4. Cool for 5 mins then stir in the egg yolks and salt and pepper.
5. Whisk the egg white until they form soft peaks. Stir in one spoon full of white folding with a metal spoon, gradually fold in the rest until combined. Pour mixture into lined tray and smooth with a palette knife, bake for 15-17 mins until the top feels just firm.
6. Remove the roulade from the oven and leave for a few minutes before inverting out onto some baking parchment, dusted with 10g Parmesan. Roll up the roulade with the parchment inside and cool completely.
7. Make the filling by sautéing the mushrooms in the olive oil over a low heat until slightly browned. Stir in the spinach and wilt then stir in the soya cream, chopped sun blush tomato’s and season
8. Carefully unroll the roulade and spread the filling over the surface. Roll up again and place on a baking tray. Brush with a little melted butter/low fat margarine and sprinkle with 10g of Parmesan.
9. Bake for 15 mins or until risen and golden brown and serve immediately.

Handy cook's tip:

Add soft green herbs to the roulade mixture, for a distinctive flavour.

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