Carrot and Coriander Roulade

For the roulade - 2 tbsp grated Parmesan cheese; 125 g butter; 700g carrots, finely grated; 6 medium eggs, separated; 1 tbsp chopped coriander leaves;

For the filling - 250g soft cheese; 35-50 ml crème fraiche; 1 tbsp chopped coriander leaves

Preheat the oven to 200°C. Line a 33x23cm Swiss roll tin with baking paper. Sprinkle the Parmesan cheese evenly over the baking paper.

Melt the butter in a frying pan, add the grated carrots and cook gently for about 5 min or until soft. Drain in a sieve. Transfer to a bowl and beat in the egg yolks. Season well with salt and freshly ground black pepper.

Whisk the egg whites until stiff, then fold into the carrot mixture along with the chopped coriander. Spoon the mixture into the prepared Swiss roll tin, spreading it evenly with a palette knife. Bake for 10-15min or until golden brown and springy to the touch. Turn out onto a sheet of greaseproof paper, cooked side down. Allow to cool.

To make the filling, mix together the soft cheese, chopped coriander and enough crème fraiche to give it a smooth spreading consistency. Spread the filling evenly over the cooled roulade base, leaving a 1cm clear border around the edge.

Carefully roll up the roulade from one of the short sides using the greaseproof paper to help. Trim the edges. Cut into thick slices and serve with a salad.