ASDA part of the Wal-Mart family

• 450g parsnips, peeled and cut into chunks
• 2tbsp olive oil
• 2 garlic cloves, unpeeled
• 1 bay leaf
• 5 large eggs, separated
• 85g Shropshire Blue cheese, crumbled
• 250g mascarpone
• 2tbsp pesto

1 Preheat the oven to 190C/ Gas 5. Grease a 30 x 22cm swiss roll tin and line with baking parchment so that the paper stands about 5cm above the top of the tin.

2 Toss the parsnips with the olive oil and salt and pepper. Tip them into a roasting tin with the garlic cloves and bay leaf. Roast for 30 minutes, until tender. Set aside to cool slightly. Take the garlic cloves out of the tin and set aside. Discard the bay leaf.

3 Squeeze the garlic out of its skins and put into a food processor with the parsnips. Whizz to a purée then transfer to a bowl. Beat in 3 of the egg yolks, one at a time, then stir in the cheese. (Keep the spare yolks in a covered container in the fridge and use within 2 days.)

4 In a clean, grease-free bowl, whisk the 5 egg whites until stiff. Stir a quarter of the mixture into the parsnip purée to lighten it, then carefully fold in the rest. Pour the mixture into the swiss roll tin and level the surface. Bake for 12 to 15 minutes, until risen and springy to the touch. Turn out on to a sheet of baking parchment and allow to cool on a wire rack.

5 Meanwhile, prepare the filling. Mix the mascarpone and pesto together and spread over the roulade. Roll the roulade up from one of the short sides and place on a serving plate.