Leek and sweetcorn roulade

Method

1 Preheat the oven to 190ºC/170ºC fan/Gas 5. Line a 33 x 23cm (13 x 9in) swiss roll tin with baking parchment. In a large saucepan, melt the butter, add the nutmeg and spinach and heat for 3-4 minutes or until wilted. Remove from heat, squeeze dry, season and cool for 10 minutes.

2 Beat the egg yolks for 3-4 minutes or until pale and creamy. Add the spinach mixture. Beat the egg whites in a separate bowl until they are stiff, then gently fold into the spinach mixture. Transfer to the prepared tin. Sprinkle the Parmesan on top. Bake for 18-20 minutes or until well risen and golden. Cool completely in the tin.

3 Meanwhile, in a small pan, cook the leeks in a little butter until they are completely soft. Allow to cool. Mix with the crème fraîche, sweetcorn and parsley; season.

4 Invert the roulade onto a large piece of parchment paper. Spread the creamy filling over and roll up tightly - beware, it does have a tendency to crack! Serve with a large salad.