Place the turkey steaks on a board. If too thick, flatten them slightly by beating with a rolling pin.

Spread each turkey breast steak with tomato puree, then top with a dew leaves of bail, a little crushed garlic, and salt and pepper.

Roll up firmly around the filling and secure with a cocktail stick. Brush with milk and sprinkle with flour to coat lightly.

Place the spirals on foil-lined grill pan. Cook under a moderately hot grill for 15-20 minutes, turning them occasionally, until thoroughly cooked.

Serve hot, sliced with a spoonful or two of passata or fresh tomato sauce and pasta, sprinkle with fresh basil.