30g self-raising flour
1 egg yolk
220g laverbread
Salt and black pepper
3 egg whites

For the filling
250ml crème fraîche
250g cream cheese
Chopped fresh herbs (eg, dill, chives)
Grated lemon zest

For the gazpacho (enough for about 12 portions)
50g celery
90g red peppers, deseeded and destalked
180g onion
1kg tomatoes
200g cucumber, peeled
3 cloves garlic, peeled
1½ tsp salt
100ml extra virgin olive oil
200ml water

For the garnish
Chives, chopped
1 cherry tomato
Fresh basil

Combine the flour, egg yolk and laverbread, mixing until smooth. Season with black pepper and a little salt. Whisk egg whites and fold mixtures together. Divide mixture between two greased Swiss roll tins. Cook at 200ºC for about 12-14 minutes. As soon as it's cooked, remove from oven and roll as soon as possible. Cool.

Whip the crème fraîche and cream cheese together. Add chopped herbs and lemon zest. Season. Unroll roulade, spread with the cheese and herbs mixture and re-roll. Wrap tightly in clingfilm and chill until required.

Roughly chop all the gazpacho vegetables and wash thoroughly. Blend. Purée in batches. Pass through a fine sieve. Adjust seasoning. If too thick, add water.

Put the gazpacho in the dish. Cut five slices of roulade and arrange in the middle. Garnish with chopped chives, cherry tomato and fresh basil.

Adrian Coulthard

Photo © Rob Whitrow