Stilton, asparagus and caramelised shallot roulade with pear and ginger chutney

Method

1. Melt 55g of butter in a large, heavy-based frying pan. Add the 15 chopped shallots and fry gently until golden brown and caramelised. Set aside to cool.

2. Preheat the oven to 180°C/gas 4.

3. Melt the remaining butter in a large, heavy-based saucepan. Stir in the flour and cook gently.

4. Gradually stir in the warm milk, stirring constantly until thickened into a white sauce. Season with salt and freshly ground pepper.

5. Beat in the yolks, one at a time, mixing thoroughly. Set aside to cool. Mix in the spinach.

6. Whisk the egg whites in a large bowl until stiff peaks form. Fold into the yolk mixture. Season with salt and freshly ground pepper.

7. Spread the spinach mixture into two buttered, floured, greaseproof paper-lined Swiss roll trays, each 38cm by 25cm.

8. Bake the spinach sponges for 15 minutes until firm and springy. Turn out onto two large sheets of greaseproof paper and cool.

9. To fill the roulades, spread each spinach sponge with half of the cream cheese. Crumble over the Stilton, then spread over the caramelised shallot. Top with the asparagus spears.

10. Carefully roll up each roulade tightly in greaseproof paper, then foil. Chill overnight.

11. Make the chutney. Heat the olive oil in a heavy-based saucepan. Add the shallots and garlic and fry gently until softened.

12. Add the pears and ginger. Cook, stirring, for 5 minutes.

13. Add the vinegar, sugar and chilli. Cook gently, stirring now and then, for 20 minutes. Season with salt and freshly ground pepper.

14. Meanwhile, preheat the oven to 200°C/gas 6.

15. Slice each roulade into 8 slices. Place the roulade slices on baking sheets and bake for 10 minutes until the roulade begins to crisp and brown.

16. Serve the roulade warm from the oven with the chutney and wilted spinach.