Pancetta-Wrapped Turkey Breast with Herby Garlic Cheese

1. Tip the garlic & herb sheep's cheese into a mixing bowl. Zest the lemon and squeeze in the juice. Add 1 tbsp wholegrain mustard. Season with salt and pepper and mix well. Set aside.

2. Cover a large chopping board with baking paper. Remove the string from the turkey and place it skin-side down on the baking paper. Working from the middle outwards, hold your knife parallel to the work suface and slice the breast ¾ of the way through to create two equally thick layers of turkey.

3. Peel open the breast as if you're opening a book. Cover the turkey with a large piece of greaseproof paper and bash with a rolling pin till the meat is about 5cm thick all over. Trim the edges to create a rectangle shape (you can save the trimmings for another recipe). Set aside.

4. Place a large piece of greaseproof paper on your work surface and lay the pancetta over it, overlapping the slices to make a rectangular shape about 20cm x 25cm. Scatter a handful of sage leaves over the pancetta.

5. Lay the open turkey breast, skin-side down, on the pancetta and spread liberally with the cheese mixture. Starting at the shorter end, use the edge of the grease-proof paper to roll the pancetta and turkey tightly into a log shape, tucking in and rolling as you go. Using kitchen twine, tie at 5cm intervals. The turkey can be prepared in advance up to this stage and can be chilled in the fridge for up to 24 hrs.

6. When you're ready to cook the turkey, preheat the oven to to 190°C/Fan 170°C/Gas 5. Place the turkey on a baking tray seam-side down and brush a little olive oil over it.

7. Cover with foil and roast for 1 hr till meat is cooked all the way through – a digital probe inserted into the middle should read at least 70°C or the juices should run clear when you insert a skewer. Remove the foil (you'ill re-use this later) and roast for a further 15 mins till the pancetta is golden and crispy.

8. Remove the turkey from the oven. Carefully lift the joint onto a board. Cover with the foil from earlier and leave to rest for 10 mins before carving.