Carrot and Bacon Roulade


4 eggs, separated
1 tblsp plain flour
1 tblsp whole grain mustard
8 oz (225g) carrots, cooked
8 oz (225g) back bacon
7 oz (200g) cream cheese
1 tblsp mayonnaise


1. Place the egg yolks, flour, mustard and carrots in a processor and blend until smooth.
2. Whisk egg whites and fold into carrot mixture.
3. Pour into a greased 7″ x 11″ tin and bake in a pre-heated oven 200°C/400°F/Gas 6 for 12-15 minutes.
4. Remove from tin onto a sheet of greaseproof paper, roll up like a Swiss roll and allow to cool.
5. Grill bacon, cut into pieces and mix with cream cheese and mayonnaise.
6. Unroll the roulade, spread on filling and re-roll carefully.
7. Chill for 1 hour before serving.

Ina MacLeod, Kyle