Herby cheese roulade

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(3 ratings)

Prep: 20 mins Cook: 25 mins

More effort

Serves 6

This impressive dish can be made up to 12 hours ahead

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal297
  • fat23g
  • saturates12g
  • carbs10g
  • sugars0g
  • fibre2g
  • protein13g
  • salt0.81g
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    For the roulade

    • vegetable oil, for greasing
    • 50g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 3 garlic cloves, crushed



      Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

    • 50g plain flour
    • 300ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 75g vegetarian parmesan -style cheese, finely grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • 4 medium eggs, separated



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 15g pack flatleaf parsley, chopped

    For the filling

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 25g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 225g spring green, shredded
      Spring greens

      Spring greens

      sp-ring gr-eens

      Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…

    • 1 garlic clove, crushed


    1. Heat oven to 190C/fan 170C/gas 5. Oil a 23 x 33cm Swiss roll tin. Cut a rectangle of baking parchment 4cm larger all round than the tin. Fold in a 2cm strip all round, making a diagonal cut into each corner.

    2. For the roulade, melt the butter in a large pan. Add the garlic and fry for 1 min. Add the flour and cook for 1 min, stirring constantly. Gradually beat in the milk. Bring to the boil, stirring constantly, until the sauce is thick and smooth. Remove from the heat and stir in half the cheese. Season, then allow to cool slightly. Beat in the egg yolks and parsley. Whisk the egg whites to stiff, but not dry peaks, then gently fold into the cheese sauce. Pour into the tin, tipping the tin so that the mixture fills all the corners. Bake for 15 mins until risen and golden.

    3. Meanwhile, heat the oil and butter in a large wok or frying pan and stir-fry the spring greens and garlic for 4-5 mins until tender. Season.

    4. Sprinkle the remaining cheese over a sheet of baking parchment just larger than the tin. Turn the roulade out onto the parchment, then peel off the lining paper. Trim the crispy edges off the roulade. Use a slotted spoon to remove the spring greens from the garlicky butter, then spread over the roulade leaving a 2.5cm space at one short end uncovered. Roll up the roulade from the short end with no filling on it, using the paper to help. Serve the roulade immediately, drizzled with any remaining garlicky butter.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    26th Mar, 2013
    Very tasty recipe, and the step by step images helped. I used spinach instead of the spring greens, and the result was very pleasing.
    18th Feb, 2014
    Where is the link to the step by step images? I don't seem to find them. Thank you!
    3rd May, 2011
    Delicious! easy to make and you can vary the filling to suit what you fancy- Thank you good food
    24th Jun, 2008
    Very nice, we found it a little fiddly, but definately worth it
    28th Jan, 2008
    Yummy yummy. This made the perfect veggie substitute for the turkey on Christmas Day. It is light and easy to make as long as you remember the egg whites ( though as i discovered it works just as well without!!!)
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