Spinach Roulade With Creamy Cheese, Apple & Cider Filling by Merrydown

Pre-heat oven to 190c, fan 170c, gas mark 5. Line a 32cm x 23cm baking tray with non-stick baking paper.

Wilt the spinach by steaming for a couple of minutes, drain in a colander. When cool enough to handle squeeze out as much juice as possible.

Place the spinach into a food processor, add the egg yolks, flour, 1tbsp crème fraîche and grated nutmeg, season well.

Whisk the egg whites until stiff. Fold into the spinach mixture. Spread in the tin and bake for 12-15 mins until firm to the touch. Allow to cool.

Meanwhile, place the grated apples in a saucepan with the cider and cook until softened. Mix the cornflour to a paste with a little cider, add to the mix, cook until thickened. Allow to cool.

Cream the Boursin with the remaining crème fraîche.

Put a sheet of baking paper on the work surface, turn the roulade out and carefully remove the base paper. Spread with the cheese mixture, then top with the cooled apple mixture and walnuts, roll up from the shortest end and place on a serving plate, don’t worry if it cracks a little. Serve with a mixed leaf salad.

Enjoy Merrydown responsibly.