This turkey turned out to be such a heart warming dish - so tasty, juicy on the inside and crispy on the outside. Cheesy and irresistible. Something delicious that we’ll definitely make again.

This recipe serves 2.

Prepare steaks:
- First of all, flatten the steaks to make them bigger and thinner. To do this, put the turkey steaks onto the chopping board and cover with cling film. Beat with a meat mallet until the steaks become very thin, but make sure that they are still intact.
- Season the steaks with your favourite seasoning - this can be salt / pepper / chicken seasoning etc.

Prepare steak dipping:
- You’ll need two small bowls. In one bowl whisk the egg. In the other bowl add some breadcrumbs or flour.

To make filling:
- Chop up spinach and add it to a bowl. Then add mozzarella cheese.
- Grate courgette (medium grater size) into a colander and leave for a few minutes to drain. Then gently press it to squeeze out the rest of the moisture and put the grated courgette into the bowl containing spinach and cheese and mix it all.

Cooking:
- Preheat oven to 180C / 350F.
- Dip steaks (both sides) into the egg bowl and then dip straight into the breadcrumb / flour bowl.
- Put the steaks onto a plate / chopping board and put some of the filling into the middle. Wrap the steak around the filling and secure with a few cocktail sticks.
- Put the wrapped steaks onto a baking tray lined with tin foil and stick them into the oven.
- Bake for 40 minutes. You can use a meat thermometer to check temperature or until juices run clear.
- Meanwhile, cook some rice according to packet instructions. Add some turmeric to the pot to bring out some healthiness and to gain some yellow colour.
- When the turkey and rice have cooked, first of all put rice onto the plates and then put the turkey on top.
- Enjoy!