Sauté the chopped leek with the oil in a large saucepan for about 5 minutes.
Add the grated carrots and continue to cook for a further 15 minutes until the carrots are soft - stirring frequently.
Add and stir in the ground hazelnuts, sesame seeds, sage, thyme and oregano, salt and pepper and honey.
Remove from the heat and leave to cool.
Outer Roulade Layer
In a large bowl, mix the ground cashew nuts with the breadcrumbs, grated cheese, parsley, basil and salt and pepper.
Stir in the egg yolk and the milk until all the ingredients have blended and you have a thick, sticky mixture.
Rolling and Cooking
Cut a large oblong of non-stick baking parchment. Carefully spread and press the cashew nut mixture into an oblong shape on the parchment, about 1.5 to 2 cm thick.
When cool, spread the stuffing mixture evenly over the top, leaving a gap of about 2 cm at each long side to allow for both starting the rolling process and sealing the final edge.
Using the baking paper to help you. carefully roll the roulade from one long side, keeping the roll as tight as possible.
Gently press the final edge together to seal and smooth with your finger tips. Seal the ends by gently squeezing together. Smooth any cracks that appear.
Decorate the top of the roulade by carefully pressing whole cashew nuts into the surface.
Wrap the roulade in baking paper and chill for at least an hour before baking.
Pre-heat the oven to 180 C/350 F/Gas 4 and base-line a large baking sheet with baking paper.
Place the roulade on the baking sheet and roast for about 45 minutes until golden brown. Check occasionally and if it appears to be browning too quickly, place a piece of foil over the top to protect it.
Serve with chutney or a gravy/sauce of your choice. It goes equally well with a tomato-based sauce or traditional vegetable-stock based gravy.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.The recipe is suitable for making with either wheat or gluten free breadcrumbs. If making gluten free, I would advise using either a more moist homemade crumb (such as my gluten free Wholemeal Brown Bread, my Fluffy Oat Bread, or this alternative Brown Bread recipe). If you use shop-bought gluten free bread (which tends to be drier and can make the roulade crumbly), you may need to add a little extra egg yolk to bind.