Celertac and Blue Cheese Roulade

Ingredients

1 tbsp butter

8 oz cooked spinach, drained and chopped

2/3 cup single cream

4 large eggs, separated

1/2 oz Parmesan cheese, grated

pinch of nutmeg

salt and freshly ground black pepper

For the filling

8 oz celeriac lemon juice

3 oz St Agur cheese

4 oz fromage frais

Instructions

Ø  Preheat the oven to 400F. Line a 1 3 x 9 in Swiss roll tin with non- stick baking parchment.

Ø  Melt the butter in a saucepan and add the spinach. Cook until all the liquid has evaporated. Remove the pan from the heat. Stir in the cream, egg yolks, Parmesan and nutmeg.

Ø  Whisk the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared tin. Spread the mixture evenly and use a palette knife to smooth the surface.

Ø  Bake for 10- 1 5 minutes, until the roulade is firm to the touch. Turn out on to a sheet of greaseproof paper and peel away the lining paper. Roll up the roulade with the greaseproof paper inside and leave to cool slightly.

Ø  To make the filling, peel the celeriac and grate it into bowl. Sprinkle with lemon juice taste. Blend the St Agur cheese and fromage frais together at mix with the celeriac and a little black pepper.

Ø  Unroll the roulade, spread with the filling and roll up again, this time without the paper. Serve at once or wrap loosely and chill.