Grease and line with baking parchment two 30cm x 20cm baking trays

Preheat the oven to 180°C

Separate the eggs placing 6 egg yolks into one bowl and 6 into another, the whites can all go into one large bowl together

Add the spinach, garlic, nutmeg and spring onion to one bowl of egg yolks, add some salt and pepper and combine

Add the sundried tomato paste to the other bowl of egg yolks and combine

Whisk the egg whites until they form stiff peaks then divide them equally between the two bowls

Fold in gently with a metal spoon until well combined but still fluffy

Spread the spinach mixture in one tray and the tomato mixture in the other, gently spreading it out until it fills the tray

Pop it in the oven for 15 – 20 mins until set. Allow to cool completely

Peel the baking paper off both roulades and lay on a piece of cling film each

Put the back pepper Boursin into a small bowl and add enough cream to make it spreadable

Spread the black pepper Boursin over the spinach roulade leaving a small border all around the edge (about ½cm)

Sprinkle sparingly with the finely chopped red onion and the ground walnuts

Using the cling film to help, roll the roulade up as tightly as you can, wrap it in the cling film and pop it in the fridge

Spread the garlic and herb Boursin over the sundried tomato roulade, top with thinly sliced tomatoes, roll it up as above, wrap it and pop it in the fridge

Chill the roulades for at least an hour before slicing and serving