Turkey roll with frittata, ham and cheese

I open turkey like a book into a rectangle, cover with cling film and pound about 1 cm thick without tearing.

I mix eggs, Parmigiano, salt and pepper in a bowl.

I beat lightly.

I divide into 3 and make thin frittatas in a lightly oiled non-stick pan, mine rectangular.

I make all three.

I cover meat with ham.

I add frittatas and cheese in centre.

I roll and wrap in pancetta.

I add rosemary and tie with kitchen string.

I brown all sides in extra virgin olive oil in a large pan.

I add white wine.

I add stock, salt and pepper and cook about 40 minutes, turning and adding stock if needed.

I remove and cool roast, strain sauce into a small pan, add butter and a tablespoon cornflour dissolved in stock and thicken to a fluid sauce. I slice roast.

I arrange in a dish with sauce and serve with sautéed mushrooms, potatoes, mash or preferred vegetables.