CELERIAC AND BLUE CHEESE ROULADE Celeriac adds a delicate and subtle flavor to this attractive dish. 1 tablespoon butter 8 ounces cooked spinach, drained and chopped 2/3 cup light cream 4 large eggs, separated 2 tablespoons grated Parmesan cheese Pinch of nutmeg Salt and freshly ground black pepper FOR THE FILLING 8 ounces celeriac Lemon juice 3 ounces Gorgonzola cheese 4 ounces fromage frais

Preheat the oven to 400°F. Line a 13 x 9-inch jelly roll pan with baking parchment.

Melt the butter in a saucepan and add the spinach. Cook until all the liquid has evaporated. Remove the pan from the heat. Stir in the cream, egg yolks, Parmesan and nutmeg. Season.

Beat the egg whites until stiff, fold them gently into the spinach mixture and then spoon into the prepared pan. Spread the mixture evenly and use an icing spatula to smooth the surface.

Bake for 10-15 minutes, until the roulade is firm to the touch. Turn out onto a sheet of waxed paper and peel away the lining paper. Roll up the roulade with the waxed paper inside and let cool slightly.

To make the filling, peel the celeriac and grate it into a bowl. Sprinkle with lemon juice to taste. Blend the Gorgonzola cheese and fromage frais together and mix with the celeriac and a little black pepper.

Unroll the roulade, spread with the filling and roll up again, this time without the paper. Serve at once or wrap loosely and chill.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]