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Ingredients

• 65 g butter, plus extra for greasing
• 100 g plain flour
• 425 ml milk, warm
• 7 eggs, separated
• 1 handfuls leaves basil
• 75 g parmesan, grated
• 2 tbsp watercress, to serve

• 250 g ricotta cheese
• 100 g goats' cheese, crumbled
• 1 handfuls leaves basil
• 2 tbsp sun-blushed tomatoes, roughly chopped

• 25 ml olive oil
• 2 shallots, finely chopped
• 1 clove garlic, crushed
• 4 thai lime leaves, shredded
• 6 beetroot

• 100 ml nut oil
• 100 ml extra virgin olive oil
• 100 ml red wine vinegar
• 100 ml sherry vinegar
• 1 lemons, juice
• 1 handfuls salad leaves, (large)

Description

Make This Stunning-looking Roulade A Day In Advance And Then Simply Reheat.

UK TV