RECIPE: Food for the festive period

Pan fried turkey escalope, sprouts with pancetta, glazed carrots & meat glazed roast potatoes - serves 2

Ingredients

500g potatoes, washed, peeled and turned barrel shaped

1 tsp Bovril or Marmite mixed with 1 tsp hot water

150g carrots (Chantenay), peeled, top and tailed

10 fennel seeds

Little lemon zest

15g sugar

15g butter

200g sprouts, trimmed, cooked in boiling salted water for about eight minutes.

25g pancetta, cut into thin strips

Little oil

15g sugar

35ml port

15g butter

75g cranberries

Two 120g turkey escalopes

Little flour

Oil for frying

Salt and mill pepper

Method

Put the shaped potatoes into boiling water for about three minutes, remove and drain.

Roast in a little oil with seasoning. When nearly done brush with Bovril or Marmite.

Place the carrots, fennel seeds, sugar, butter and a pinch of salt in a saucepan and add about 60ml of water.

Cook carrots gently so by the time they are cooked no water remains, keep warm. Fry the pancetta in a little oil, add the sprouts and toss, check seasoning, keep warm.

Place the sugar, butter and port in a small pan, bring to boil and simmer for one to two minutes, add cranberries and simmer for a further three to four minutes, until it forms a thin syrup

Season and coat the turkey escalopes in the flour, shake off excess and shallow fry in a little hot oil until golden brown on both sides.

To serve

Place a turkey escalope on to a warmed serving dish, accompany with the vegetables and potatoes around, spoon the cranberries on top and drizzle around with the sauce.