Freezing Cheese and Parsnip Roulade

Hello,

Obviously the result will not be exactly the same as it is when made fresh but yes it can be frozen.

Bake as per the recipe, and leave to cool completely at room temperature. If you don’t want to serve the whole roulade on the day you can divide it into 2 or 3 then open-freeze until solid then wrap well in clingfilm or foil. Freeze for up to 3 months. Defrost, unwrapped, but covered, overnight in the fridge. To reheat, coverd in foil and place on a baking tray in a preheated oven at gas 180°C for 20-25 minutes until thoroughly heated through.

Kind regards

Lindsey