Feta and Herb Roulade

• 100 grams flour
• 100 grams butter
• 450 ml milk
• 100 grams grated parmesan
• 8 eggs, separated
• 200 grams feta
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 2 tbsp chopped tarragon
• 2 tbsp chopped chervil

1. Line a sponge roll tin with baking paper and spray lightly with cooking oil or butter
2. Melt butter and add flour to make roux (when it starts coming away from the sides
3. Whisk in warm milk and cook, stirring gently for 5 minutes
4. Fold in half the parmesan and season with salt and pepper
5. Cool slightly and add in yolks - mix well
6. Whisk egg whites with a pinch of salt till just stiff
7. Fold in cheese sauce
8. Pour mixture into tin and spread out evenly
9. Bake at 190 degrees Celsius until puffy and golden
10. Place large rectangle on bench and sprinkle with parmesan
11. Turn the roulade out onto the paper and peel lining paper off
12. Mix feta and herbs to make filling
13. Spread filling over and roll using the baking paper to support
14. Serve while still warm