Turkey rolls

This recipe comes from The Ultimate Low Cholesterol Low Fat Cookbook by Christine France and flirts with the Italian cuisine. I have purposely left out the quantities for this recipe, since I think it's something you can probably figure out yourself, according to your own taste.
Nice, juicy dish with a bit of uumph in it from the garlic; the sweet saltiness of the leek (courtesy of British chef Gary Rhodes) complements this very well. Easy preparation, around about 30 minutes in total.
To make the turkey rolls, you need:
As we did for the Chicken Sortof-Bleu, place the fillets between two sheets of cling film on a steady surface and bring out your favourite pounding utensil. The trusty rolling-pin works for me.
The fillets should be as thin as possible without tearing, since they are to be rolled up in a minute. If possible, try to get them to take on a roughly oblong shape.

As you can see, my pieces didn't really allow for that, but a breast fillet should be easier.
Now first spread one side of the turkey "escalope" with tomato puree to taste.

Important note: Since we are working with poultry here, always use a glass cutting board. This to prevent uncooked juices from the meat to get absorbed the wood of the board.
On top of the tomato puree, place whole leaves of basil. Again, this is to taste, but I found that bigger leaves are the easiest to handle.
Then add crushed garlic on top of the basil. This gives the dish a bit of an edge, something I thought worked really well.
Then, roll up the fillet with the filling on the inside and secure it with a cocktail stick.

Next, brush the rolls with some milk...
...and coat them with some flour. We are not looking to cover them completely, but the flour adds some colour to the dish when cooked, plus it helps to conserve flavour by absorbing the juices that leak out.
Place the rolls on aluminium foil on a baking tray and place under the grill at 200 degrees for 15-20 minutes.

Turn them over a couple of times to make sure that all the sides get evenly heated, but be careful; the rolls might stick to the foil so there may be some trickery involved.
Really easy side dish with leek, stolen from Gary Rhodes.

Thinly slice the stem of leek, and don't be afraid to use some green in there. Just take off the end bits and the outermost layer of skin, since these can be quite rubbery.

Also, remember to use another cutting board than for your turkey!
Melt a reasonably sized knob of butter in a pan, together with about a deciliter of water. Be careful, this might spit and spurt at you as it heats up and the water boils.
Add the leek, and let it just warm up for a few minutes; constantly tossing and turning it. The water we added will steam the leek rather than frying or boiling it, so it will still be crisp and full of flavour. Add some salt and pepper.
For the serving, I used some more tomato puree, garlic and the last basil leaf, added some store-bought pesto and mixed that with my pasta - which is red pepper and garlic Gigli.

Make sure that the turkey rolls are properly cooked through and remember to remove the toothpicks! If you're using proper breast fillets, you can probably make a very nice display by cutting them into slices.