- 12 rashers rindless streaky bacon
- 500g British turkey escalopes (about 8)
- 6 herby sausages
- 50g pitted black olives
- 150g/ ball mozzarella, diced
- small handful fresh basil leaves
- 1 roasted red pepper, diced
- 1 tbsp runny honey
Preheat the oven to 160°C/Gas mark 4. Lay a large piece of foil on your worktop and lightly brush with olive oil. Arrange the bacon side by side along the foil.
Bash each turkey escalopes between two pieces of clingfilm with a rolling pin to flatten slightly, then arrange down the centre of the bacon slightly overlapping them.
Remove the skin from the sausages and spread over the turkey to cover. Scatter over the olives, mozzarella, basil leaves and pepper. Tuck the bacon over along the short ends and then roll up tightly like a swiss roll. Wrap tightly in the foil and twist the ends of the foil to seal completely.
Place on a baking sheet and bake for 1 hour. Remove foil and tip any juices into a small dish. Add the honey to the meat juices and brush over the bacon.
Return the meat to the oven for 15 minutes until the bacon is crisp and golden. Slice and serve with tagliatelle tossed with four cheese sauce, scattered with fresh basil leaves.
© Phil Vickery