ASDA part of the Wal-Mart family

• Oil, for greasing
• 25g butter
• 450g carrots, peeled and sliced
• 3 large eggs, separated
• 1 tbsp olive oil
• 2-3 small courgettes, thinly sliced
• 250g tub Asda mascarpone cheese
• 1 tbsp chopped fresh basil leaves
• 2 tbsp Asda freshly grated Parmesan

1 Preheat the oven to 190C/Gas 5. Grease a 35cm x 27cm swiss roll tin and line with greaseproof paper, so that the paper is about 5cm above the edges of the tin.

2 Heat the butter in a pan and add the carrots and a little salt. Cook for 4 minutes, until the carrots start to soften. Cover carrots with water; cover the pan and cook for 15 to 20 minutes, until tender. Drain, reserving the liquid, and transfer to a food processor. Whizz carrots, adding a little cooking liquid if necessary, to make a smooth (not runny) purée.

3 Put the carrot purée in a bowl, beat the egg yolks and season to taste with salt and black pepper. Whisk the egg whites in a separate bowl until stiff, then fold into the carrot mixture. Spread the mixture into the tin and bake in the preheated oven for 12 to 15 minutes, until just firm to the touch.

4 Meanwhile, heat the oil in a pan and cook the courgettes for 3 to 5 minutes, until tender. Leave to cool, then stir in the mascarpone with the basil leaves. Season to taste.

5 Lay a large sheet of greaseproof paper on a work surface and sprinkle over the Parmesan. Turn the roulade out onto the greaseproof and remove the lining paper. Spread the courgette filling over the roulade and roll it up, starting from one of the short ends. Cut it into slices and serve immediately.