Instructions: Aga equipment
wire shelf on fourth set of runners in roasting oven

Put the parsnips and carrots in a saucepan and just cover with salted water.

Bring to the boil then drain off most of the water cover and cook on the floor of the simmering ovenfor 10 minutes or until required.

Cook the onion in the butter in a large pan on the simmering plate until soft then stir in the shredded cabbage and stir fry until the cabbage is just wilted. Drain the root vegetables and add them with the cheese seasonings and most of the beaten egg.

Fill the pastry with the vegetable mixture then roll it up to make a short fat roulade sealing the edges with egg. Carefully transfer it to a baking sheet and brush with the remaining egg.

Bake for 25 to 30 minutes until golden brown.

Serve sliced with a tomato sauce or roasted tomato coulis.

Quick to make you can style this vegetarian roulade in a very professional manner if you have the time to blanch a few cabbage leaves to lay over the pastry before piling the filling into the centre. Thus once the roulade is rolled cooked and cut you will have a vibrantly green border to the filling. If there are plenty of tomatoes around serve the roulade with the roasted tomato coulis (qv roast monkfish with roasted tomato coulis).

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.