5-6 rashers streaky bacon, derinded
200-250g turkey fillet (in one or more pieces)
1 small clove garlic, crushed
1tsp pesto sauce
1tsp grated rind of lemon
salt and black pepper
4 chipolata sausages
Little butter

1. Lay six rashers out side-by-side overlapping slightly on a sheet of foil. Preheat the oven to 210C/425F/Gas Mark 7.

2. Mix together the garlic, pesto, lemon and seasoning and spread over the bacon. Arrange the turkey neatly across the bacon, cut in two if necessary to make an even shape, season well and roll up in the bacon. (If you are not going to cook it immediately wrap tightly in foil until required and chill).

3. Brush with a little melted butter and lift into a roasting dish. Fast roast for 20 minutes, along with the sausages, basting well but enclose with the foil if browning too much.

4. Reduce the heat to 190C/375F/Gas Mark 5 for a further 5-10 minutes or until the juices run clear when the meat is pierced in the centre.

Tips:

For a quick gravy simmer 150ml/1/4pt good stock in the roasting pan along with 4tbsp sherry or Madeira and 25g finely sliced mushrooms, until reduced by half and season to taste.

For stuffing balls, make up half a packet of turkey stuffing mix, adding 2tbsp raisins and 2tbsp good chutney. Roll into balls and toss quickly in finely crushed tortilla chips. Roast along with the turkey rolls.