Name: Turkey involtini
Yield: 4 - 6
Ingredients: 400 gm turkey breast, cut across the grain into 8 thin slices, 12cm-15cm long; 16 thin prosciutto slices; 2 tbsp coarsely chopped sage, plus extra leaves to serve; Plain flour, for dusting; 2 tbsp olive oil; Juice of 1 lemon, plus lemon halves to serve; 60 gm chilled butter, diced

An alternative to roasting a whole turkey that’s fast and still a little special.Try to find breast from a free-range bird – it’ll make this dish all the better.

Ingredients

400 gm turkey breast, cut across the grain into 8 thin slices, 12cm-15cm long

16 thin prosciutto slices

2 tbsp coarsely chopped sage, plus extra leaves to serve

Plain flour, for dusting

2 tbsp olive oil

Juice of 1 lemon, plus lemon halves to serve

60 gm chilled butter, diced

Method

1.Preheat oven to 175°C. Spread turkey slices on a chopping board and season lightly. Lay 2 slices prosciutto over each slice and scatter with sage. Roll up and secure with toothpicks, then dust lightly with flour, shaking off excess.

2.Heat an ovenproof frying pan large enough to fit all involtini over medium heat. Add oil, then involtini, and fry, turning occasionally, until golden (30 seconds to 1 minute each side). Transfer pan to oven and roast until turkey is cooked through (12-15 minutes; involtini will feel hot inside – to test, insert a metal skewer, then place it against your lip). Transfer to a warm platter and cover with foil to keep warm.

3.Meanwhile, return pan to medium heat. Add lemon juice and, when bubbling, add butter a little at a time, whisking until thick and emulsified. Season to taste.

4.Pour lemon sauce over involtini, top with sage leaves and serve with lemon halves.

Brigitte Hafner

Styling by Geraldine Muñoz