Cocoa and blueberry Swiss roll

Place the blueberries into a lined baking tray. Add the vanilla extract and the honey.

Roast them in the oven at 180°C/Gas Mark 4 for 15-20 minutes, then let them cool to room temperature.

Blitz the berries in a food processor to create a smooth purée– if you wish, you can pass it through a sieve to filter the bigger pieces.

Place the chilled cream cheese into a mixing bowl and soften it by using a hand mixer. Incorporate the sifted icing sugar gradually and finally add the purple blueberry purée.

Cover the bowl with a piece of clingfilm, then place into the fridge until the Swiss roll is ready to be filled.

Separate the eggs and place the yolks and whites into separate bowls.

Add the sugar to the yolks and beat using a hand mixer, until the mixture is pale in colour.

Put the flour, cocoa powder, baking powder and cinnamon into a sieve and sift into the bowl of the egg yolk mixture. Use your hand mixer on a low level for a lump-free result. Whip the egg whites to get a firm foam.

Gradually incorporate the egg white foam into the cocoa-egg yolk mixture, then pour the batter into a lined standard Swiss roll tin.

Bake the Swiss roll in the oven for about 15 minutes, or until the a toothpick or skewer inserted into the cake comes out clean.

Let the sponge cool down completely, then fill it with chilled blueberry cream and gently roll it up.

Serve it with whipped cream, fresh berries and mint leaves, plus a dusting of icing sugar.