This is a colourful dish for a light lunch. My wild garlic pesto lasts all year, made with Summer Harvest Rapeseed oil, St Andrews Farmhouse Cheese and cashew nuts for this particular batch, and frozen in small portions to use when I please.
Pre-heat oven 170°C and line a large Swiss roll tin with baking parchment. In a bowl, blend 4 free-range egg yolks along with a generous tablespoon of pesto and add 4 good-sized grated, lightly blanched and drained carrots. Add a twist of milled pepper and a scrunch of Blackthorn Scottish sea salt. Whisk the separated egg whites to soft peaks in a clean dry bowl before folding in the yolk mixture. Spoon gently into the prepared tin. Bake for 15-20 minutes until well risen and set. Meanwhile prepare a filling with Yester cream cheese, blended with 1tbsp natural yoghurt and a generous helping of black pepper (to your taste).
When the roulade is ready, lay out a sheet of parchment, turn out, peel off paper and roll up with a paper within. When cool, the cream cheese filling can be added; unroll, remove paper, spread with filling then re-roll. Serve at room temperature – it’s terrific served with a drizzle of Allan’s Hot Chilli Sauce, baked potato wedges and/or salad. Serves 6.
