Watercress, ricotta and nutmeg roulade

Heat the oven to 190C/fan 170C/gas 5. Line a 25×30 cm Swiss roll tin (or similar sized tin) with baking parchment and scatter with half of the parmesan. Mix the egg yolks with a good grating of nutmeg and the watercress. Whisk the egg whites to stiff peaks and fold one spoonful into the watercress mixture to let it down a little. Carefully fold in the remainder of the egg white and transfer the mixture to the tin. Level the top and bake for 15 minutes or until the surface feels firm to the touch. Cool for 5 minutes and then turn out onto another piece of baking parchment, Peel off the bottom layer and cool completely.

Meanwhile, beat the mascarpone and ricotta until creamy then beat in the remaining parmesan and season well. Dot little blobs of onion marmalade over the roulade (don’t try to spread it as the roulade will break) then spoon over the ricotta mix in blobs. Starting at the short end, roll up the roulade using the parchment to help you. Put it on a plate seam-side down and slice to serve. If you’re making this ahead, keep it chilled but leave out for a few minutes before serving or the filling will be too cold and mask the flavours.