Stuffed Turkey Ballotine With Garlic And Saffron Mashed Potatoes, Crab Apple Jelly Gravy And Roasted Green

Method for the turkey ballotine Preheat the oven to 150°C/300F/Gas2.

Lay the bacon in strips on a sheet of cling film with edges overlapping slightly to make a continuous ‘blanket’ - this keeps the turkey juicy while cooking as well as for decoration.

Place the turkey breast skin side down onto one end of the bacon with the cling film still underneath.

Split open the thick part of the breast and butterfly it outwards.

The trick is to get it roughly rectangular shape so it covers all the bacon Cover the turkey with cling film and beat flat using a rolling pin or meat tenderiser.

Next make the stuffing, place the veal in a food processor. Add the chicken liver and process until very smooth then transfer into a bowl.

Melt the butter in a saucepan, stir in the corn flour and add the milk. Cook until it thickens.

Leave to cool for 5 minutes then stir into the minced veal and chicken liver.

Fold in the egg whites, pistachio nuts, sea salt flakes and ground white pepper, green pepper, nutmeg and sage.

Peel off the cling film from the top of the turkey and spread the stuffing in a line along the long edge of the turkey.

Roll tightly over, using the cling film under the bacon to help you make a neat sausage shape. Remove the cling film and then roll the whole lot in aluminium foil twice – making sure the roll is as tight as possible.

Put 1tbsp of olive oil in the bottom of the roasting tin, add the ballotine, cover with foil, and roast for about 1½ -2hours.

At the end of the cooking time, remove the foil and pour off the juices from the roasting tin into a saucepan.

Heat the grill and place the ballotine under the grill to brown, turning regularly for even colouring.

Set aside to rest and carve generous slices.