Cheese, Spinach and Sorrel Roulade

Name: Cheese, Spinach and Sorrel Roulade
Yield: Serves 8
Cuisine: United Kingdom
Ingredients: 2 tablespoons Parmesan, grated; 375g (12oz) fresh spinach, chopped finely; Handful of sorrel leaves; 50g (2oz) fresh white breadcrumbs; 175g (6oz) mature Cheddar cheese, grated finely; 4 large eggs (size 1), separated; 150ml (¼ pint) single cream; 3 rounded tablespoons 8 % fat fromage frais; 3 teaspoons bottled green peppercorns; Salt; 3–4 pinches of chilli powder; Mixed salad leaves and herbs, to garnish

Preparation info

Serves
8

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If you can’t get sorrel for this pretty roulade, try substituting rocket or a mixture of spinach and watercress.

Ingredients

2 tablespoons Parmesan, grated
375g (12oz) fresh spinach, chopped

Europe
United Kingdom
Main course
Spicy
Vegetarian
Gluten-free

Method

Set the oven to preheat at Gas Mark 6/200°C/400°F. Line a 23 × 33cm (9 × 13-inch) Swiss roll tin with a piece of buttered baking parc