(Serves six)

50 g butter
50 g flour
200 ml milk
4 eggs separated
50 g finely grated Parmesan, plus extra for dusting
1 tbsp chopped parsley
Salt and pepper
80 g pack Parma ham
Handful rocket leaves
1 canned whole red pepper (pimiento), well-drained and thinly sliced
12 black olives, sliced into strips
Parmesan shavings
Grated Parmesan and parsley sprigs to garnish

Preheat the oven to 190ºC and line a Swiss roll tin approximately 20 cm by 30 cm with non-stick baking paper. Melt the butter in a pan and stir in the flour. Cook over low heat for two minutes, then gradually whisk in the milk and bring to the boil to make a very thick sauce. Lower the heat and simmer gently for two minutes more. Remove from the heat and beat in the egg yolks, one by one, then stir in the Parmesan and parsley and season well with salt and pepper.

Whisk the egg whites until stiff, fold a large spoonful into the sauce to slacken it, then tip the sauce on to the rest of the egg whites and fold it all together. Pour the mixture into the lined tin and bake for 15 minutes.

Lay another sheet of non-stick paper on the work top. Turn the cooked roulade out on to the paper, remove the baking paper and cover the roulade with the slices of Parma ham, then sprinkle it with the rocket. Put the red pepper along the centre, top with the olives and some Parmesan shavings then, starting from the long side, carefully roll it up, using the paper to help. Transfer to a serving dish, chill in the fridge, then sprinkle with grated Parmesan, decorate with parsley sprigs and serve at room temperature. Use a sharp knife to cut the roulade into slices and serve with mayonnaise.