Freshly milled pepper & a light pinch of salt
2 large eggs
3 slivers of orange zest
25g.granulated sugar (to taste)
Pre-heat oven 190 C. Line a Swiss roll tin with baking parchment.
In a small pan, place all the cranberry ingredients & cook over a low-medium heat for 2-3mins. with the pan lid on. Cook the mixture long enough for the fruit to soften, but not lose their shape.
Melt butter in pan & gently wilt watercress for a couple of minutes. Season & chop roughly - snipping with scissors in the pan is ideal.
Remove from heat to cool. Blend in yoghurt, egg yolks, & roughly crumble in chestnuts.
Whisk the egg whites until quite stiff. Fold a large spoonful into mixture, then fold in remaining egg white.
Turn into tin & spread out gently, taking care not to knock out the air that will give its soufflé appearance.
Bake for approx 10mins. until golden, well risen & set.
Lay out another sheet of baking parchment & sprinkle with ground almonds. Turn out cooked roulade onto parchment.
Spread with cranberry filling & roll up immediately.
Keep warm, or alternatively warm through later, loosely wrapped in tin foil.
Delicious served with venison, or alternatively as a vegetarian option.
Photography by Whitehouse Studios