Roast turkey breast with Tudor stuffing

Heat the oven to 190°C (375°F, gas mark 5). Place the turkey breasts, skin side down, on a board. Make a cut about halfway through each, down the middle, to open it out slightly.

Put the breadcrumbs, apple, anchovy, raisins, cinnamon, ginger and mace in a bowl and mix. Add salt and pepper to taste, with enough beaten egg to bind the mixture.

Spoon the stuffing onto one turkey breast, then place the second on top, skin side up. Secure with string and place in a roasting tin.

Cover loosely with foil and roast for about 1 hour, until cooked through. Put the saffron in a small bowl with 1 tablespoon boiling water. Leave to soak for a few minutes, then stir in the honey.

Brush the turkey with the saffron and honey glaze and roast, uncovered, for 10-15 minutes, brushing with the glaze occasionally, until golden brown. Serve, sliced, with roast potatoes, parsnips and onions.