Roulade with spiced pumpkin, macadamia, pear and tarragon stuffing

Preheat oven to 180C. Grease and line a 39 x 26cm Swiss roll pan.

To make the roulade, heat oil in large saucepan, add leek and cook gently for a few minutes. Remove from pan and set aside, then add butter to the pan and melt. Add flour and stir well to combine. Cook 1-2 minutes, stirring constantly. Add the milk slowly and keep stirring until you have a thick sauce. Remove from heat and beat in egg yolks, one at a time.

In a separate bowl, whisk egg whites until stiff peaks form. Add half the whites to the sauce, then gently fold in the remaining egg whites and add the leeks and cheddar. Pour into the prepared pan and bake 25 minutes, or until golden and puffed.

Meanwhile, make the pumpkin filling. Place the pumpkin pieces in a microwave-safe dish, add a tablespoon of water, cover with clingfilm and cook at 100% for 10 minutes, or until cooked. Remove from microwave and mash well. Add amaretti biscuits and cream. Season with salt and pepper and set aside.

To make the stuffing, melt butter in a frypan and cook onion and celery for a few minutes until softened. Add pear and macadamia nuts and stir.

Remove from heat and place in a medium bowl. Add orange juice and rind, tarragon and breadcrumbs. Mix well and season with salt and pepper.

When roulade is cooked, place a clean tea towel on the workbench and sprinkle with parmesan. Turn the roulade out onto the tea towel and peel off the baking paper.

Allow to cool for 2 minutes. Spread the spiced pumpkin over then spread the stuffing mixture on top. Use the tea towel to roll up the roulade, finishing with the seam side underneath. Remove the tea towel and place on a serving platter.

Serve with a simple garnish of watercress, blanched asparagus tips, pomegranate seeds and a drizzle of aged balsamic vinegar.