To make the vegetable sponge, Place 1 type of vegetable puree in a mixing bowl, season with salt, pepper and nutmeg, whisk in 5 yolks. Whip 5 whites and fold in the vegetable mixture. Spread the obtained mixture onto a baking tray, lined with baking parchment and bake in a hot oven, temp 190°c for 5-6 minutes. For the fillings, mix 200g cream cheese, drained tuna, parsley, mint leaves, lemon zest, capers & chopped tomatoes. Spread this filling on the vegetable sponge and roll tightly like a Swiss roll. Chill before slicing. For the second filling, mix 200g cream cheese, blue cheese, chopped walnuts, tomatoes and parsley. Spread this filling on a vegetable sponge, cover with Parma ham & roll like a Swiss roll tightly. Chill before slicing.