Spinach & Goats Cheese Roulade with Creamy Pesto Sauce

Name: Spinach & Goats Cheese Roulade with Creamy Pesto Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: British
Ingredients: 300 ml milk; 50 g plain flour (or GF flour); 150 g butter; 100 g goats cheese, finely chopped; 50 g parmesan, freshly grated (plus extra to finish); 4 eggs, separated; 225 g shiitake or field mushrooms, sliced; 275 g baby spinach leaves, washed; 3 tablespoon crème fraîche; 1 pinch salt and pepper; 600 ml double cream; 4 tablespoon pesto sauce

⏱️ 45 min 👥 Serves 6 📅 22 February 2026

A savoury roulade filled with mushrooms, baby spinach and crème fraîche, served with a rich creamy pesto sauce. Impressive enough for a dinner party, surprisingly straightforward to make.

👩‍🍳 Method

1
Put the milk, flour and 50g of the butter into a large saucepan. Bring to the boil over a low heat, whisking constantly until thick and creamy.
2
Stir in the goats cheese and half the parmesan. Allow to cool.
3
Beat the egg yolks into the cooled mixture and season well with salt and pepper.
4
Whisk the egg whites until stiff, then gently fold them into the cheese mixture.
5
Preheat the oven to 190°C / 375°F / Gas Mark 5. Line a swiss roll tin with greaseproof paper and spread the mixture evenly. Bake for about 15 minutes until set. Allow to cool.
6
Dust a fresh sheet of greaseproof paper with grated parmesan. Turn the roulade out onto the dusted paper, gently roll up and set aside.
7
Make the filling: melt 25g butter in a pan, add the mushrooms and stir-fry for 3 minutes.
8
In a separate pan, cook the spinach leaves with 1 tsp water until wilted. Drain well, pressing out the water. Mix the spinach with the mushrooms and stir in the crème fraîche. Season and allow to cool.
9
Unroll the roulade and spread the filling evenly over it. Roll up again and place on a buttered baking sheet.
10
Brush the top with the remaining melted butter and sprinkle with extra parmesan. Bake for 15 minutes until risen and golden.
11
Make the sauce: place the double cream and pesto in a pan and bring to a gentle simmer. Keep warm.
12
Serve immediately, sliced, with the creamy pesto sauce poured alongside.