3kg spinach leaves
8 large red peppers
250g fresh basil
1kg vine cherry tomatoes
16 eggs separated
100ml fresh cream
1kg cream cheese
4g sea salt
2g cracked pepper
50ml olive oil
To do on previous day:
1. De-stalk the cherry vine tomatoes and cut into quarters (or halves if very small).
2. In a large bowl toss half the olive oil and the vine cherry tomatoes. Add the sea salt and pepper. Place in a slow oven (pilot light only) for 24 hours. (Add thyme and rosemary for extra flavour).
3. Blend the basil with the rest of the olive oil and sea salt. Chop up the tomatoes when cool and mix them through the cheese.
1. Preheat the oven to 200C. Line 2 shallow gastranorrn trays with greaseproof paper to extend slightly up over the sides.
2. Wash the spinach and place in a steam oven. Cook over moderate heat until tender: 4-10 minutes depending on the age of the leaves. Drain well to avoid water in the mix.
3. Pour the spinach and egg-white mixture into the prepared gastranorms, smoothing it to the edges.
4. Sprinkle 100g of the Parmesan cheese over each roulade.
5. Bake the roulade until just firm and spongy in the centre: 12-15 minutes.
6. Place a piece of greaseproof paper large enough for the roulade on a work bench.
7. Remove the tray from the oven and turn it upside down onto the greaseproof.
8. Remove the other greaseproof paper from the top.
9. Sprinkle it with the remaining Parmesan. Allow to cool.
10. Place the pepper under a hot grill, shiny side up, until the skin blisters and turns black. Allow to cool.
11. Tear off the papery skin, and remove and discard the stalk and seeds. Cut into strips.
12. Add the blended basil and tomatoes to the cream cheese. Mix the cream cheese with enough milk to make it spreadable, then cover the roulade with it.
13. Arrange the red pepper over the top in wide spaced strips.
14. Using the new greaseproof roll up the roulade from one of the short sides.
15. Trim it for buffet or portion it for starter portions.