Prawn and spinach roulade
For the roulade: beat three large eggs; boil or microwave 300g spinach (fresh or frozen); add to the egg mixture; add a grating of nutmeg, 50g grated cheddar, some parmesan cheese, chopped parsley and basil, season. Cook the omelette till golden and the eggs are set; scatter more grated cheddar on top while still warm. Cool.
Filling: Cream together 3 portions cream cheese (optional, but nicer), 5 tbs low-fat salad cream. zest of half a lemon, chopped parsley and basil, 1 tsp smoked paprika, season. Add 300g large prawns (defrosted or fresh even better). When the omelette is cool, add the prawn mix in the middle and roll up like a swiss roll; wrap in foil and cool in the fridge for about 3 hours. Cut in thick slices and serve with salad.