CARROT & EGG ROULADE WITH SALAD & MAPLE GINGER DRESSING

I’d always try to introduce something different to the menu when Diana was hosting guests, and this became one of her new favourites.

Serves 8

For the roulade

55g (2oz) unsalted butter

700g (1lb 8oz) carrots, finely grated

6 eggs, separated

2tbsp chopped fresh tarragon

Salt and freshly ground pepper

450g (1lb) gourmet mixed salad leaves,

to serve

For the filling

6 hard-boiled eggs, chopped

2tbsp finely chopped fresh dill

2 sticks of celery, finely chopped

¼tsp celery seeds

120ml (4fl oz) mayonnaise

Salt and freshly ground pepper

For the dressing

4tbsp olive oil

2tbsp maple syrup

2tbsp sherry vinegar

1tbsp lemon juice

½tsp ground cinnamon

¼tsp ground nutmeg

2tsp ground ginger Preheat the oven to 200°C/fan 180°C/ gas 6. Line a 20cm x 30cm roulade (or Swiss roll) tin with baking paper. Melt the butter in a sauté pan until foaming, then add the carrots and cook gently until soft. Transfer the mixture to a bowl to cool, then add the egg yolks and tarragon, and season with salt and pepper. Stir to combine. In a separate bowl, whisk the egg whites until stiff, then fold them into the carrot mixture. Pour into the prepared tin and bake for about 10 minutes, or slightly longer, until it is golden brown on top and springy to the touch. Remove from the oven and cover with a damp tea towel until cool.

For the filling, mix the chopped eggs, dill, celery and celery seeds with the mayonnaise and season. Place a clean piece of baking paper over the cooled roulade and turn over. Peel off the original layer of baking paper and spread the filling on top, leaving a 1.5cm border all around the edges. Using the fresh baking paper as an aid, roll up the roulade from one end to the other. Trim the edges.

Whisk together the dressing ingredients and taste for seasoning.

Pour over the salad leaves and toss. Slice the roulade into equal pieces. Place a slice on each plate with some salad and serve with warm, crusty rolls.