Hot Cheese, Egg and Anchovy Roulade

Serve this light cheesy roulade either as a hot first course or as the main course of a light meal accompanied by a mixed salad. The roulade can be made, filled, then reheated just before serving so you can prepare it ahead, only having to put it briefly in the oven before serving. Use a 35 × 27cm (14 × 10½in) Swiss roll tin.


For the Roulade

  • Butter
  • grated Parmesan cheese
  • 50 g (2 oz) fresh white breadcrumbs
  • 175 g (6 oz) mature Cheddar cheese, grated finely
  • 4 large eggs (size 1–2), separated
  • 150 ml (¼ pint) single cream
  • 3 pinches cayenne pepper
  • 2 tablespoons warm water
  • Salt

For the Filling

  • 250 g (8 oz) curd or cream cheese
  • 4 medium-boiled large eggs (size 1–2), chopped
  • 250 g (2 oz) cans anchovy fillets
  • Large handful of chopped parsley
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
  • Black pepper
  • Olive oil


Butter the Swiss roll tin. Line with greased greaseproof paper or baking parchment and sprinkle with grated Parmesan cheese.

Mix the breadcrumbs and Cheddar cheese together, then add the egg yolks and cream. Mix lightly but thoroughly and season with the cayenne pepper and salt to taste. Stir in the warm water.

Put the egg whites in a large bowl. Add a pinch of salt and whisk until they stand in soft peaks, then gradually fold into the cheese and yolk mixture using a metal spoon. Spoon into the prepared tin and bake in the centre of a preheated oven, 200°C, 400°F, Gas Mark 6 for 10-15 minutes until risen and just firm to a light touch. Remove and cool slightly -it will shrink a little – then cover with a clean, damp tea towel and leave the roulade until cool.

Meanwhile, make the filling. Put the curd or cream cheese in a bowl and soften slightly with a wooden spoon, then stir in the chopped eggs. Pour the oil from the anchovy cans into the mixture. Chop the anchovies finely, then mix them in thoroughly with the herbs. Season with plenty of freshly ground black pepper -the anchovies should make the mixture salty enough already.

When the roulade is cool loosen the edges with a knife. Sprinkle a large sheet of greaseproof paper or baking parchment evenly with Parmesan cheese and turn out the roulade on to the paper. Using a palette knife or spatula spread the filling over the roulade to within 1cm (½in) of the edges, then roll up from a short end by folding over one edge, then rolling, holding the paper underneath. Again with the help of the paper push the roll gently on to a large flat ovenproof dish. Brush all over with olive oil and sprinkle with Parmesan cheese.

Shortly before you are ready to eat put the roulade in the centre of a preheated oven, 190°C, 375°F, Gas Mark 5, for 20 minutes. To serve cut across in thick slices using a sharp knife.