Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Learn to make meringues Christine McFadden Southwest
Strawberries fruit cookery classes Christine McFadden Southwest
Desserts Dorset Foodie cookery classes Southwest

Meringue Roulade with Strawberry,
Cucumber and Mint Filling

Strawberries, cucumber and mint are a superb summery threesome. Use the most fragrant, sun-warmed strawberries you can find, and preferably an organic or homegrown cucumber. For the best flavour use organic eggs and cream. This show-stopper of a dessert will have your guests clamouring for more.
Serves 8

for the meringue
egg whites (preferably from organic eggs) 4
salt a pinch
caster sugar 250g

for the filling
cucumber (preferably organic or home-grown) 1, about 23 cm long
caster sugar 2 tbsp, plus extra for sprinkling
cream cheese (preferably organic) 250g
double cream (preferably organic) 200ml
mint leaves chopped to make 1 tbsp, plus a few small mint leaves to decorate
strawberries 280g at room temperature, hulled and thinly sliced lengthways

1) Peel the cucumber, slice lengthways into quarters and discard the seeds. Thinly slice the flesh diagonally. Put in a sieve and sprinkle with sugar. Leave to drain for at least 1 hour, stirring occasionally.

2) Preheat the oven to 180°C/gas 4. Line a large Swiss roll tin with baking parchment.

3) Tip the egg whites into a large scrupulously clean bowl. Add a pinch of salt. Using an electric beater, beat for about 3 minutes until stiff peaks form. Beat in the sugar a tablespoonful at a time.

4) Spoon into the lined Swiss roll tin and level the surface. Bake for 6–8 minutes until pale golden. Reduce the heat to 140°C/gas 1, and bake for another 10 minutes.

5) Turn out onto a sheet of baking parchment. Carefully peel away the parchment lining the base. Leave to cool for 10 minutes.

6) Whisk together the cream cheese, sugar and cream until stiff. Add the mint. Spread evenly over the meringue, leaving a 2-cm margin at either end.

7) Thoroughly dry the cucumber with kitchen paper.

8) Reserve a few cucumber and strawberry slices to decorate. Scatter the rest evenly over the cream.

9) Carefully roll up the meringue from the short ends, using the parchment to lift it. Transfer to a serving dish and chill for 30 minutes.

10) Decorate with slivers of cucumber, strawberry slices and mint leaves. Serve immediately.

Cook's Tip
It's important to drain and dry the cucumber thoroughly to prevent it from leaking liquid into the filling.


© Christine McFadden, July 2023

    Photography:Scott Morrison, Christine McFadden    
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