- 500g/1lb 2oz fresh baby spinach
- handful wild garlic
- 500g/1lb 2oz foraged nettles
- olive oil
- 2 large shallots, finely chopped
- pinch of chopped marjoram
- celery salt and freshly ground black pepper
- pinch of freshly grated nutmeg
- 2 free-range egg yolks
- 4 free-range egg whites
- edible flowers, for decoration
- 2 free-range egg yolks
- ½ tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 tbsp olive oil
- 6 tbsp sunflower oil
- 100g/3½oz shrimp, shelled
- For the roulade, heat the oven to 190C/380F/Gas 5 and line a 23x32cm/9x13in Swiss roll tin with baking paper.
- Remove the stalks from the spinach, wild garlic and nettles and wash them thoroughly.
- In a heavy-based saucepan of boiling water cook for 2-3 minutes, or until the leaves are limp and bright green.
- Drain the leaves and place in a sieve. Press with the back of a wooden spoon to remove as much liquid as possible, then transfer to a bowl of cold water. Sieve and press again to drain all excess liquid. Set aside.
- Warm some olive oil in a large frying pan over a medium-high heat. Add the shallots and gently fry until translucent (approximately two minutes). Add the marjoram, celery salt and nutmeg.
- Tip the cooked leaves into a food processor and add the egg yolks, shallot mix and season generously with pepper. Blend to a purée.
- In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Fold into the spinach mixture, then spread in the prepared tin and bake for 10-12 minutes until firm to the touch.
- When cooked, turn out onto a clean work surface and carefully peel off the baking paper. Set aside to cool while you make the mayonnaise filling.
- For the mayonnaise, put the egg yolks, lemon juice, Dijon mustard, white wine vinegar and two tablespoons of olive oil in a bowl and whisk. Very slowly drizzle in the sunflower oil, whisking all the time. The mayonnaise will thickened slightly, but will not be as thick as commercial mayonnaise.
- At this stage, add the shrimp and season to taste with salt and freshly ground black pepper.
- Spread the mayonnaise mixture evenly over the surface of the roulade.
- Roll up the roulade from the shortest ends, set aside for approximately 30 minutes to help it hold its shape.
- To serve, cut into thick slices and scatter with edible flowers.