Watercress Roulade

(SERVES 6)

• 1 bunch of watercress
• 1 onion, finely chopped
• 15 g/ ½ oz/1 tbsp low-fat spread
• 4 ripe tomatoes, chopped
• 15 ml/1 tbsp tomato puree (paste)
• A few grains of artificial sweetener
• Salt and freshly ground black pepper
• 30 ml/2 tbsp snipped chives
• 45 ml/3 tbsp grated parmesan cheese
• 4 eggs, separated
• 2 cherry tomatoes, quartered

Reserve one watercress sprig for garnish and finely chop for garnish and finely chop for the remainder. Dampen an 18*28 cm/7*11 in Swiss roll tin (jelly roll pan) and line with non-stick baking parchment so it comes about 5 cm/2 in above the rim all around. Fry (sauté) the onion in the low-fat spread for 2 minutes to often. Add the chopped tomato, cover and cook gently for 5 minutes until pulpy. Stir in the tomato puree, sweeten slightly with just few grains of artificial sweetener and season to taste. Keep warm. Meanwhile, put the chopped watercress, chives, 30 ml/2 tsp of the parmesan and a little salt and pepper in a bowl. Add the egg yolks and beat well. Whisk the egg whites until stiff and fold in with a metal spoon. Turn into the prepared tin and level the surface. Bake in a preheated oven at 200degree C/ 400degree F/gas mark 6 for 10 minutes or until golden and just firm to the touch. Lay a clean sheet of baking parchment on the work surface. Dust with the remaining parmesan. Turn the roulade out on to the cheese-covered paper. Carefully remove the baking paper with the help of a palette knife. Spread with the warm tomato filling. Roll up using the clean paper as a guide. Transfer to a warmed dish, garnish with the reserved dish, garnish with the reserved watercress and the cherry tomato wedges and serve cut into slices.