Strawberry & pistachio roulade

Pre-heat the oven to 220C/200C Fan/Gas 7. Line a Swiss roll tin, about 33cm x 23cm and 1cm deep, with non-stick baking paper, allowing the paper to come 1cm above the edge.

Sift the flour, baking powder and a pinch of salt into a bowl, then stir in the nuts.

Put the sugar and eggs in a bowl and whisk with an electric mixer for 10 minutes or until really thick and mousse-like. Whisk in the vanilla.

Drizzle 1 tbsp water down the edge of the bowl, then add the flour mixture. Fold into the bowl very gently with a spatula, then pour into the tin, making sure the mixture goes into the corners. Bake for 12 minutes or until the top springs back when pressed.

While the cake is in the oven, put a sheet of baking paper on a work surface and dust with sugar. As soon as the cake is ready, turn it out on to the sugared paper and remove the lining paper.

Cut off the edges to help it roll, then fold the sugared paper over one short end and roll up firmly, using the paper to help you.

Leave to cool wrapped in the paper on a wire rack.

Whip the cream until it holds its shape. Unroll the cake carefully and spread with the cream. Top with half the strawberries and re-roll.

Dust with sugar and serve with the remaining strawberries.