Courgette roulade recipe

You'll go mad about marrows and crazy for courgettes with this gorgeous recipe from seasonal food champion, Dave Flynn, at The Allotment restaurant

Serves 6

• 25g butter
• 500g courgettes, grated
• 4 large eggs
• Salt and pepper
• Grated nutmeg, to taste
• Parmesan cheese

For the ratatouille

• 150g courgettes
• 150g aubergines
• 150g red peppers
• 150g red onions
• 150 butternut squash
• 150g Portabello mushrooms
• Rind and flesh of 1 grapefruit
• 2 tbsp tomato puree
• Salt and pepper
• 1 x 250g marscapone cheese

How to make courgette roulade

1. Dice all the ratatouille vegetables finely. Fry off the diced vegetables, add the tomato puree and grate in a little fine grapefruit rind and some flesh and juice. Season to taste. Mix in the marscapone.

2. Set the oven to 180°C / gas 4.

3. Melt the butter in a pan and add the grated courgette. Cook for 7-8 minutes, stirring until a little coloured. Whisk eggs, season with salt, pepper and nutmeg and fold in courgette when cooled.

4. Line a Swiss roll tin and pour the egg and courgette mixture into it. Cook for 12 minutes until just firm. Lay out a piece of greaseproof about the same size as the Swiss roll tin and cover with a fine layer of grated Parmesan. Flip contents of tin onto the greaseproof and leave to cool.

5. Lay the ratatouille onto the cooled courgette case. Make sure to have more ratatouille mixture at the end to be rolled first so it doesn't all squeeze out. Roll up and flip onto a serving dish.

6. Garnish and serve.

© Dave Flynn