Tomato, basil and ricotta roulade

Step 1 Preheat oven to 220°C. Grease and line a 29cm x 24cm x 3cm deep sponge roll tin with baking paper. Melt table spread in a small saucepan over medium heat. When melted, add flour and whisk until well-combined. Cook for 1 minute. Remove saucepan from heat and slowly add milk, whisking constantly until well-combined. Return to heat and cook, stirring constantly, until mixture comes to the boil and thickens. Transfer mixture into a large bowl. Stir in egg yolks and parmesan.

Step 2 using an electric mixer, beat egg whites until soft peaks form. using a metal spoon, gently fold egg whites and 1 and a half cups basil into roulade mixture. Pour into prepared pan. Bake for 12–15 minutes, or until roulade is golden and springs back when lightly touched.

Step 3 turn roulade onto a sheet of baking paper. Carefully remove and gently roll along the long edge, making a Swiss roll. Cool for 10 minutes.

Step 4 Meanwhile, whisk ricotta and milk in a bowl until smooth. Unroll roulade and gently spread with ricotta mixture. Sprinkle with diced tomato and remaining 1/2 cup basil. Season with freshly ground black pepper. Re-roll without baking paper and transfer to a serving platter. Serve roulade with green salad.