Roast turkey rolls with parma ham and sun dried tomatoes

57g/2oz dry pack sun-dried tomatoes
1 large red onion
1 tbsp lemon juice
15g pack fresh basil leaves
8 wafer thin slices Parma ham
salt and freshly ground black pepper
8 flat turkey breast steaks

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Place the tomatoes in a bowl, pour over 284ml/0.5pint boiling water and set aside for 15 minutes.

2. Roughly chop the onion, toss in the lemon juice and place in a food processor. Reserving a few basil leaves for garnish, add the remainder of the onion along with 4 slices of ham. Season well.

3. Drain the tomatoes, reserving the liquid, add to the onion and blend until finely chopped and bound together.

4. Arranging the turkey on the work surface, spread the stuffing evenly over one side of each steak and roll each up from the shortest side. Place in a shallow baking dish, seam-side down, pour in the reserved soaking liquid, cover with foil and bake for 25 minutes.

5. Slice the remaining ham lengthwise. Remove the foil and drain the turkey. Transfer the rolls to a baking sheet line with parchment paper and top each with a piece of ham. Continue to bake for a further 10 minutes until golden and the ham is crispy. Drain and stand for 5 minutes before serving, sliced and garnished with the reserved basil leaves.

Tip: For best results, the turkey steaks should be about 1cm/0.5in thick. If you need to make them thinner, cover in clingfilm and flatten them using the end of a rolling pin.