This is one of those dishes I often reserve for dinner-parties. It looks so amazingly impressive and professional, but in actual fact it couldn’t be easier to do. If you’re not a fan of prawns, these can be substituted with salmon, crab, shredded smoked-ham or chicken.

Start by lining a baking-tray with tinfoil. Grease this with a layer of oil to stop the roulade from sticking. Next grate your courgettes on the fine side of the grater. How much? Sufficient to cover the base of your baking-tray to circa 1/2 cm in depth.

Beat your eggs in a mixing bowl, adding a pinch of nutmeg, salt and pepper. You should judge the egg by eye, to a rough ratio of 1 part egg, 3 parts courgette. I used 3 large courgettes and 3 eggs. Pour onto the grated vegetables and then swirl the mix with your fingers, to ensure that everything is evenly coated. It shouldn’t be too ‘pondy’; rather a texture that’s more than damp, less than soaked; picture gravel in the rain!!

Bake on the bottom of the oven for circa 20 minutes, until set and spongy to the touch, but not too brown. Then after a couple of minutes, turn it over onto a large sheet of baking-paper, browned side down.

Whilst this is cooling, season your mascapone and ‘marble’ the mix with a little basil pesto. Once the roulade has cooled, spread the mix evening over the upturned surface and scatter on your prawns. Season and sprinkle with chopped basil.

Using the paper like a large sushi-mat, roll the roulade towards you, starting at the top like a big swiss-roll. When it has completely rolled onto itself, pat down slightly so that it forms a flat base. Lift off the paper with a palette-knife and transfer to your serving-dish.

Serve the roulade with salad leaves in a tangy dressing, such as vinaigrette or fresh lime and sesame oil. Sublime!

Thanks for reading and bon ap!

Adam.