Ingredients: • 6-7 ozs (170-200g) cooked spinach, chopped • 1 oz (30g/3 stick) butter • 4 ozs (110g) onion, finely chopped (use some green of spring onions if you have them) • 1 oz (30g) flour • 3 pint(150ml) milk • 4 ozs (110g) sliced mushrooms • 1 tablesp. chopped parsley • 4 eggs, separated • 6 ozs (170g) cottage cheese, drained • 1 tablesp. grated Gruyere or Cheddar Cheese • 1 tablesp. grated Parmesan Cheese • salt and freshly ground pepper and nutmeg For Tomato Sauce • 3 large cloves garlic, chopped • 1 large onion chopped • 4 ozs (110g) streaky bacon, cut into 3 inch (5mm) dice (optional) • 1 tablesp, butter and 1 tablesp. olive oil • 1 large carrot, cut into 3 inch (5mm) dice • 2 lbs (900g) very ripe tomatoes, skinned and chopped or 2 tins tomatoes • 3 pint (150ml) dry white wine or red wine • salt, pepper and sugar • 1 dessertsp. oregano and chopped fresh basil • Swiss roll tin 13 x 9 inch (33 x 23cm)

Directions: Serves 4 To Make the Filling: Melt the butter in a heavy pan,add the chopped onions and sweat over a gentle heat until soft but not coloured 8-10 minutes approx. Stir in the flour, cook for a few minutes, stir in the milk to make a thick sauce. Put 1 tablespoon of this sauce into a bowl and keep aside. Season well with salt, freshly ground pepper and freshly grated nutmeg. Saute the sliced mushrooms in a little butter in a hot pan, season with salt and freshly ground pepper. Add to the thick sauce with 1 tablespoon chopped parsley keep aside to fill the roulade. To Make the Roulade: Blend the spinach with the one tablespoon of the mushroom mixture and the egg yolks. Season and fold in all the cheeses gradually. Whisk the egg whites until they are really stiff, stir a few spoonfuls into the mixture and fold in the rest. Spread the mixture over a foil lined Swiss roll tin. Bake for approx 15 minutes in a preheated moderate oven 180C/350F/regulo 4, and then remove from the oven. While it is still warm, put a sheet of greaseproof paper over the roulade and invert it onto the table. Leave to cool for 5 minutes and remove the tin and foil. Reheat the filling and spread it over the roulade leaving the edge free. Ease it gently into a roll, using the paper to roll it. Holding a hot serving plate close to the roll hold your breath and give the roulade a flip so that it lands on the dish with its join face downwards if possible. To make the Sauce: Heat the butter and olive oil in a saucepan, add the bacon dice and cook until just beginning to crisp. Add the onion and crushed garlic and cook for 3 or 4 minutes then add the carrot, tomatoes and wine, breaking the mixture down with a wooden spoon, raise the heat and cook very fast, uncovered for 15 minutes. After 10 minutes add the seasonings and oregano. Add the chopped basil just before serving and pour the sauce around the roulade. Serve with a green salad. Wine Suggestion: Beaujolais or Cotes du Rhone