Line a Swiss roll tin with non-stick parchment paper, brush with melted butter then scatter over 25g (1oz) of the British Mature Cheddar.

Heat the oven to 200C/400F/gas mark 6.

Drain the broccoli, the chop finely. Put into a bowl with the egg yolks and remaining cheese, season and mix well.

Whisk the egg whites until stiff, mix in 2 tablespoons, then carefully fold in the rest. Turn into the tin, spread evenly, then bake for 12 minutes until golden and firm.

Meanwhile, drain the liquid from the salmon and make up to 240ml (8floz) with milk. Discard the skin and bones from the fish and break into small chunks.

Put the butter, flour and liquid into a pan, heat, whisking all the time until thickened and smooth.

Add the cream and season, then add the salmon and prawns and heat through.

Turn the roulade onto a sheet of greaseproof paper, spread the filling over two-thirds of the roulade, along it’s length, then roll up Swiss roll style.