Cheese, spinach and parsnip roulade

Serves 6, takes 30 minutes

1. Preheat the oven to 180˚C/160˚C fan/gas 4. Line a large Swiss roll tin with baking paper. Sprinkle the oatmeal and oatgerm, paprika and sesame seeds over the paper.
2. Boil the parsnip, drain and mash with 2tbsp milk.
3. Make a béchamel sauce by melting the butter in a saucepan and stirring in the flour. Using a wooden spoon or small whisk, keep stirring as you gradually add the skimmed milk. The mixture will be very thick but becomes thinner as the milk is added. Keep stirring and beating all the time to prevent the sauce going lumpy.
4. Remove from the heat and beat in the mustard, cheese and parsnip.
5. Whisk the egg whites to form stiff peaks. Beat the egg yolks into the sauce, and then quickly fold in the whites, starting with 1 or 2tbsp to loosen the mixture.
6. Pour the mixture evenly into the lined tin and bake for 15 mins until set and cooked through.
7. While the roulade is cooking, prepare the filling. Wash the spinach leaves and put the wet leaves into a saucepan with the butter and nutmeg. Cover and cook for about 7 mins, turning occasionally, until the leaves are cooked. Stir in the pesto.
8. Remove the roulade from the oven and carefully lift it, still in its paper, out of the tin, putting it on a flat surface.
9. Spread the spinach over the cooked roulade. Roll up the roulade and, as you do so, peel off the paper in which it was cooked. Transfer to a warmed plate and serve immediately.