Baked Lemon Turkey Rolls

Um um um 12 pp per serving

This recipe is for one person!

This is a bit fiddely stuffing and wrapping but well worth it! Cottage cheese always reminds me of my Mam's diets when I was a youngster! I always thought it looked disgusting and never tried it! Turns out it's actually very delicious. Also during a trip to India a few years back, I was offered a cottage cheese curry..... Really didn't like the sound of it because of the consistency, but when it arrived it was actually Paneer, a solid cheese -  rather tasteless but good for taking on the other flavours in the dish! Let me know what you think!

Ingredients

2 x 75g thin turkey breast steaks

50g reduced fat cottage cheese

2 slices of prosciutto ham

1 tablespoon white wine

1/2 lemon, sliced into wedges

150m stock

4 garlic cloves, whole

4 cherry tomatoes, halved

60g tagliatelle ( I used large Penne)

Salt and pepper

Handful of basil, chopped

Method

1. Preheat the oven to 160 degrees. Place a piece of cling film on the work surface and put the turkey steaks on top. Cover with another piece of cling film and bash gently with a rolling pin to make the steaks bigger and thinner. 

2. Remove the top sheet and spread the cottage cheese on top of the steaks and season. 

3. Roll up the turkey steaks, then roll each in a piece of prosciutto. Place the rolls in a small oven proof dish. 

4. Pour the stock and wine over the rolls and arrange the garlic, lemon and tomatoes around them. Bake for 20 minutes. 

5. Meanwhile bring a pan of salted water to the boil and cook the tagliatelle. Drain.

6. Remove the dish from the oven. Mash the garlic and lemon with a fork, removing the papery garlic skins and lemon rind and stir through the juices. Serve the turkey rolls on top of the tagliatelle and spoon over the juices. Scatter with basil and enjoy.