Herb and cheese roulade

Another new venture - roulade. Basically a large omelette rolled up into a log. Impressive, and surprisingly much easier than I'd expected it to be. Serve this with a salad or more seasonal vegetables: I suggest a rocket salad to go with the Parmesan cheese. You can make this 12 hours in advance up to the end of step 5 - leave the roulade covered with a cloth and continue when you need to. 

Herb and cheese roulade
Prep time: 1 hour
Serves: 4, or 6 for lunch
Cooking temp: Gas 5, 190C
Cooking time: 15 minutes

Ingredients
For the roulade:
Olive oil for greasing
50g butter
3 garlic cloves
50g plain flour
300ml semi-skimmed milk
50g Parmesan cheese
4 medium or large eggs
a large handful (about 15g) flatleaf parsley)  

For the filling:
1 tbsp olive oil
25g butter
250g spring greens, such as spinach
1 garlic clove

Method

1. Preheat the oven. Oil a 23x33cm (or thereabouts)  Swiss roll tin, and line with baking parchment that is slightly larger than the tin, to give you a 2cm boarder all around. Make a diagonal cut in each corner.
2. Prep your ingredients: finely chop all the garlic cloves, (keeping the 3 for the roulade separate from the 1 for the filling), finely grate the Parmesan cheese, separate the eggs into yolks and whites, roughly chop the parsley and shred the spring greens. Phew.
   
3. For the roulade: melt the butter over a medium heat in a large saucepan. Add the garlic and fry for 1 minute. Add the flour and cook for a minute, stirring constantly.
   
   Gradually beat in the milk, stirring until you have a thick, smooth sauce: at first it'll be lumps of flour floating in milk, but this should change rapidly. 
   
4. Remove from the heat and stir in 3/4 of the cheese. Season with pepper and beat in the egg yolks and parsley.
   
5. In a separate small bowl, whisk the egg whites to stiff peaks, and then fold into the cheese sauce. Pour into the tin, tipping it to reach all the corners. Bake for 15 minutes until it starts to turn golden.
   
6. Meanwhile, heat the oil and butter for the filling in a large frying pan and stir-fry the spring greens for 3 minutes, until greatly reduced and tender. Season well and turn off the heat.
   
7. Sprinkle half the remaining cheese over a sheet of parchment larger than the tin. Turn the roulade out onto it and peel off the backing paper. Like with the battenburg, trim off the crusty edges to get a nice rectangle.
   
8. Use a slotted spoon to remove the greens from the garlic butter. Spread over the roulade, leaving a 2cm space at one short end. Roll up the roulade from this end, using the paper as a guide. Serve sprinkled with the rest of the cheese and garlic butter. (You can also trim off a bit off either end here too, if you want to get a nice, clean cut roll shape).