Come Dine with Me Down Under

Deb got the ball rolling with this gorgeously green starter on Come Dine With Me Down Under

• 60g butter
• 40g plain flour
• 200ml whole milk
• 250g frozen spinach, thawed and excess water squeezed out
• 4 eggs, separated
• 2 x 213g cans salmon, drained and bones and skin removed
• 5 tbsp mayonnaise
• 2 tbsp chives, chopped
• 1 tbsp dill, chopped
• 1 tsp capers, chopped
• 4 spring onions, finely chopped

1. preheat the oven to 180ºC/gas mark 4. Melt the butter in a saucepan then remove from the heat and stir through the flour to make a smooth roux. Return to the heat and cook for a minute or so then slowly add the milk, stirring constantly until thickened.

2. Stir in the spinach then remove from the heat and beat in the egg yolks. In a separate bowl beat the egg whites until stiff peaks form and carefully fold into the mixture a spoonful at a time.

3. Pour the mixture into a greased and lined Swiss roll tin and bake for 15 minutes, or until puffed and golden.

4. Turn onto a tea towel-covered cooling rack, remove the paper and leave to cool.

5. In a bowl combine the salmon, mayonnaise, herbs, capers and spring onions. Spread onto the roulade and roll up using the tea towel.

6. Refrigerate before serving in thick slices.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.