Chestnut, mushroom and roasted pepper roulade

Morrison's magazine. Serves 6. 11 steps

2 tablespoons olive oil Fry until softened but not brown In a food processor, pulse Spread mushrooms in a rectangle over a sheet of non-stick baking parchment. Layer with spinach then peppers. Roll up like a Swiss roll. Lift onto a baking sheet, brush with butter, bake in moderate oven 35 minutes or until browned 1 onion peel, chop 2 cloves garlic peel, crush 400g chestnut mushrooms sliced 240g chestnuts cooked, peeled 2 teaspoon tarragon 100g breadcrumbs 1 egg 225g spinach cook 2 minutes or until just wilted; drain 2 tablespoons water 375g jar pickled peppers 15g butter melted

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