Spinach and summer herb roulade
- September 2013
- Serves 6
- Hands-on time 1 hour 10 min, oven time 20 min, plus chilling
This recipe comes from the National Trust kitchen garden at Cliveden in Buckinghamshire. The cooks there vary the herbs in the dish according to what’s available from the garden.
- Vegetarian recipes
- 37.3g (21.9g saturated)
- 10.8g (5.8g sugars)
Squeeze out as much water from the spinach as you can to prevent the roulade from becoming soggy. To do this, put the cooked, drained and refreshed spinach in a tea towel and wring it out, or press it in a potato ricer.
Freeze the cooked, cooled and unfilled roulade sponge. Defrost, then continue from step 6.
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