CAN YOU MAKE ROULADE IN ADVANCE RECIPES

Steps:

• Heat a small, dry frying pan over a medium-high heat. Add the cumin, coriander and cardamom seeds and shake them around for a few seconds until they toast and darken slightly. Tip into a spice grinder or pestle and mortar (or a coffee grinder used only for spices) and grind to a fine powder.
• Heat the butter and oil in a medium-size pan. Add the onion, cover and cook gently for 10 minutes until soft and lightly golden. Meanwhile, peel the parsnips and cut them into 2.5cm pieces.
• Uncover the pan, add the garlic, grated ginger and all the spices, then cook for 1 minute more. Add the parsnips, chopped apple and stock, then bring to the boil, cover and simmer for 45 minutes to 1 hour until the parsnips are really tender when you test them with a knife.
• Remove soup from the heat and leave to cool slightly, then liquidise until smooth. Pour it through a sieve into a clean pan, using a wooden spoon to push it through. Season to taste.
• To serve, stir in the crème fraîche. Serve in warm bowls, garnished with a little more crème fraîche and chopped chives.