Potato Roulade with Spinach & Mushrooms

• cooking oil
• salt to taste
• ½ teaspoon paprika
• 1 teaspoon thyme
• soy sauce
• 1 egg (optional)

1. Steam the potatoes. Make a crunchy mash by adding the thyme and egg.
2. Mince or grate the parsnips and chop the rest of the veg. Stir-fry the parsnips, leeks and mushrooms. At the end add the spinach, parsley and garlic. Before removing from the stove season with paprika and soy sauce.
3. For each roulade, place a piece of clingfilm on a flat surface and grease with oil. On each piece of clingfilm make an inch-thick rectangular layer with half of the mash.
4. Spread the stir-fry mix evenly on the top of the mash layer. With the help of the clingfilm roll the roulade. Remove the clingfilm and place into a greased bread baking tin.
5. Bake until the roulade turns golden brown. You can serve straight out of the tin or wait for it to cool and place into a wooden board.

Tip: Use a sharp knife to cut into pieces. The roulade might be a bit crumbly when served warm so wait a bit before serving, it's also delicious when cold. You can use any greens like chard, kale or pak choi instead of the spinach.