Leek Roulade With Ricotta and Corn Filling

30 g Butter

1 Medium Leek - sliced

1 Garlic Clove - crushed

60 g Butter - plus extra

250 ml Milk

90 g Plain Flour

4 Eggs - separated

2 tblsp Parmesan Cheese - grated

For the Filling:

100 g Ricotta Cheese

10 g Fresh Chives - chopped

2 x 130g tins Corn Kernels

Set oven to 200°C.

Grease Swiss-roll tin.

Melt butter in a medium saucepan, add the leeks and garlic and fry over a medium heat for about 5 minutes or until the leeks are soft.

Melt the extra butter in the second saucepan, stir in the flour, and stir over a medium heat for 1 minute. Remove from heat and gradually stir in the milk. Return to the eat and continue stirring until the mixture boils and thickens.

Stir in the egg yolks and the leek mixture, transfer mixture to the glass bowl.

Beat whites in a plastic bowl until soft peaks form, fold lighly into the leek mixture.

Spread mixture into prepared swiss-roll tin. Bake for about 12 minutes or until puffed and golden brown.

Sprinkle greaseproof paper with parmesan cheese. Turn roulade onto the grease lined paper.

Spread roulade evenly with filling. Roll like a swiss roll.

For the filling: Beat cheese in a small bowl with an electric whisk until smooth. Stir in the corn and chopped chives.