Spinach, mushroom & blue cheese roulade
- 2 x 180g bags baby leaf spinach
- 25g butter
- 150g mushrooms, chopped
- 15g flour
- 150ml milk
- 4 tbsp double cream
- 75g blue cheese, crumbled
- 1 tbsp chopped parsley
- 4 free-range eggs, separated
- 1⁄4 tsp nutmeg
Grease and line a roasting tin with greaseproof paper, allowing it to come just above the sides.
Wilt the spinach in a pan with 1 tbsp water then drain and purée. Melt half the butter in a pan and cook the mushrooms. Remove from the heat and stir in the flour. Return and cook for 30 seconds.
Add the milk and cook, stirring, until boiling. Add the cream, cheese and parsley and stir until the cheese has melted.
Pre-heat the oven to 190C/170C Fan/Gas 5. Beat the egg yolks and remaining butter into the spinach with the nutmeg.
Whisk the egg whites until stiff and fold into the spinach. Pour the mixture into the roasting tin and bake for 10-12 minutes.
Transfer the roulade to a new piece of greaseproof paper. Spread on the filling and roll up, removing the paper. Slice to serve.