Spicy and crunchy, this savoury roulade looks impressive, no one will ever guess how simple it is.
- Time 45 Mins
- Feeds 6 People
- Level Intermediate
50G PURE SPREAD
25G RICE FLOUR OR GLUTEN FREE FLOUR
300ML UNSWEETENED SOYA MILK OR RICE MILK
1 TSP FRESH THYME LEAVES
125G COURGETTE, GRATED
100G MIXED NUTS, CHOPPED AND TOASTED
3 LARGE FREE RANGE EGGS, SEPARATED
CAYENNE PEPPER OR CAJUN SPICES
SALT & FRESHLY GROUND BLACK PEPPER TO SEASON
25G PURE SPREAD
340G SWEET POTATOES, PEELED AND COOKED
2 TBSP SOYA CREAM
½ TSP FRESHLY GRATED NUTMEG
165G SWEETCORN, DRAINED
Preheat oven to 200°C/gas mark 6. Grease a swiss roll tin with Pure spread and line with baking parchment.
Mash together the sweet potato, Pure spread, soya cream and nutmeg until smooth. Season to taste, and set aside.
Make the roulade by melting the Pure spread in a saucepan. Beat in the flour and then add the milk a little at a time, stirring constantly until you have a smooth sauce. Season to taste.
Stir in the thyme, courgette, half the mixed nuts and the egg yolks. Remove from the heat.
In a large bowl whisk the egg whites until stiff. Carefully fold in the egg whites into the courgette mixture a tablespoon at a time, blending well.
Transfer to the prepared tin and shake over some Cayenne pepper or Cajun spice mix. Bake for 15-20 minutes or until firm.
Prepare a sheet of baking parchment by scattering over the remaining nuts and turn out the roulade and cut away the crisp edges with a knife.
Spread the warm sweet potato filling mixture onto the roulade and scatter over the sweetcorn. Quickly roll up the roulade and place on a hot serving dish.
Garnish with fresh parsley and a green leaf salad and some new potatoes.
Tips: Use the baking parchment underneath to roll up the hot roulade