Paul Hollywood showcased his sumptuous savoury spinach and smoked salmon roulade on The Great Sport Relief Bake Off.

The ingredients for the roulade are: 250g baby spinach, 5 medium eggs, separated, 1 tsp baking powder, crushed sea salt and freshly ground black pepper and 50g Parmesan, finely grated.

For the filling: 200g full-fat cream cheese, 50g full-fat crème fraîche, 1 lemon, finely grated zest and juice only, handful freshly chopped dill, 240g smoked salmon and crushed sea salt and freshly ground black pepper.