Debbie Quinn has a lifelong love of food and cooking, nurtured in her parents’ restaurants and in her own family’s kitchen.

Silesian food combines Polish tradition with the flavours of Germany, Austria and the Czech Republic. Roulade actually belongs to the first category – in other parts of Poland a very similar dish is ...

The savory spinach roulade is a classic choice for home parties, whether it's for holidays, New Year's Eve, baptisms, or housewarming gatherings. The ingredients are simple and easily accessible.

Most people associate this dish with cream cheese, but I've made a small yet significant modification to enhance its taste.

Chop,wrap,marinade, mix & slice over the chicken over your pallet and there you go with the amazing chicken roulade from the Bikers' cafe. Take another chicken breast place it on a clin wrap over the ...

A cottage cheese roll stuffed with spinach. Topped with cheese and tomato puree, this roulade is baked golden and served piping hot with a dash of oregano. Dust a sheet of plastic or aluminum foil ...

When you are ready to serve, and the roulade has cooled completely, prepare your filling. Fold the sugar, vanilla and raspberries into the stiffly whipped cream. Spread it over the roulade leaving ...

Bake for about 20 minutes, or until it starts cracking on the top. Turn the roulade onto a clean damp tea towel and leave it to cool. Mash the raspberries, sugar and the zest together. Spread the ...

Grease and line a 30x24cm/12x9½in Swiss roll tin with baking paper. For the roulade, place a large heatproof bowl over a pan of gently simmering water. Add the eggs and sugar to the bowl and ...

Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds. Plus lots of cream. Preheat the oven to 200C/180C Fan/Gas 6.

Qualified professional chef, wine expert, educator, restaurateur and book publisher. This spinach and smoked salmon roulade is such a classic and always one of the most popular canapés that I ...

Wring out a tea towel in cold water. Take the roulade out of the oven and let it cool slightly, then cover with the cloth. (This is to prevent any sugary crust from forming.) Leave it in a cool place.