Stuffed turkey rolls with lentils

Preheat the oven to 180ºC (350ºF, gas mark 4). One at a time, lay the turkey steaks between 2 pieces of cling film and bat out with a rolling pin into a rectangle measuring about 15 x 12 cm (6 x 5 in).

For the stuffing, put the onion, apricots, garlic, breadcrumbs, parsley, egg yolk, a third of the orange zest and 1 tbsp of the orange juice in a bowl (set the remaining orange zest and juice aside to add to the lentils later). Season the stuffing ingredients to taste and mix well together. Divide this stuffing among the turkey slices and use a fork to spread it over them, pressing it down evenly. Roll up each slice from a narrow edge and secure with wooden cocktail sticks in 2–3 places to keep the roll in shape during cooking.

Heat the oil in a flameproof casserole. Add the turkey rolls and fry over a moderate heat for 5 minutes, turning occasionally to brown them evenly. Use a draining spoon to transfer the rolls from the casserole to a plate.

Add the onion to the casserole and cook for about 5 minutes or until it is softened. Stir in the parsnip and carrots, then sprinkle in the flour and stir until it is evenly distributed. Pour in the stock and stir in the mustard. Add the chestnuts, and bring to the boil, stirring. Replace the turkey rolls in the casserole, cover and transfer to the oven to cook for 1 1/4 hours or until the turkey is tender.

About 30 minutes before the turkey rolls finish cooking, place the lentils in a large saucepan with plenty of cold water to cover. Bring to the boil and cook for about 20 minutes or until the lentils are tender. Drain the lentils and return them to the pan. Add the reserved orange zest and juice, and the vinegar.

Use a draining spoon to transfer the turkey rolls to a board and the vegetables to the pan of lentils. Lightly mix the vegetables into the lentils. Remove the cocktail sticks from the turkey rolls and slice them neatly.

Spoon the lentil mixture and some of the cooking liquid onto warm plates. Arrange the turkey slices on top. Garnish with parsley and serve.