Basil roulade with goat's cheese and sun-blushed tomatoes recipe

This fusion of British and Mediterranean flavours makes for a vibrant veggie party dish from top chef Simon Rimmer

"A particularly popular dish whenever it’s on the menu at Greens. The combination of goat’s cheese, sun-blushed tomatoes and basil makes everyone think of the Mediterranean. But just so you don’t get too carried away, some good old British beetroot will bring you back to earth. Make these roulades a day in advance, so they get a chance to firm up. This is a lovely dish to serve for a special occasion."

Serves 4


  • 65g butter, plus extra for greasing
  • 100g plain flour
  • 425ml milk, warmed
  • 7 eggs, separated
  • Big handful of roughly chopped fresh basil leaves
  • 75g freshly grated parmesan
  • Salt and freshly ground black pepper
  • Watercress, to serve

For the filling

  • 250g ricotta
  • 100g goat’s cheese, crumbled
  • Big handful of fresh basil leaves
  • Sprinkle of sun-blushed tomatoes

For the beetroot caviar

  • 25ml olive oil
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 4 lime leaves, shredded
  • 6 cooked beetroots, peeled and chopped


  1. First make the roulade. Melt the butter in a pan and stir in the flour to make a roux. Cook for 3 minutes, then add the milk, a little at a time, and stir until thickened. Season well, then stir in the egg yolks. Take off the heat and leave to cool.

  2. Beat the egg whites until stiff and gently and carefully fold into the cooled mixture, keeping in as much air as possible. Then gently fold in the basil.

  3. Preheat the oven to 200ºC/gas mark 6. Grease and line a 38 x 25cm baking tray. Spread the mixture onto the tray, top with the parmesan and cook for 15 minutes until springy and risen. Turn out onto a piece of greaseproof paper, carefully remove the lining paper and leave to cool.

  4. To make the filling, season the ricotta and spread some on the cooled roulade base, leaving a gap at each end, then sprinkle on the goat’s cheese, basil and tomatoes. Roll the roulade up from one long side, then wrap in greaseproof paper and foil and chill overnight.

  5. When ready to serve, preheat the oven to 200ºC/gas mark 6. Slice the roulade allowing two wedges per person, and heat in the oven for about 10 minutes. Finish off under a hot grill to crisp slightly then transfer to a serving plate with some watercress.

  6. Meanwhile, make the beetroot caviar. Heat the oil in a pan and fry the shallots, garlic and lime leaves until soft, then add the beetroots and warm through. Put into a food processor and pulse until broken down but still a little chunky. Serve with the roulade.

Recipe taken from The Accidental Vegetarian by Simon Rimmer, published by Mitchell Beazley - Octopus Books


Average rating: 4/5
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Thursday 25 November 2010
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