A TURKEY TRIO

Make more of the maple-glazed garlic & parsley turkey roulade (on page 38)

• Creamy turkey gratin

Thinly slice any leftover turkey roulade and pack into a buttered gratin dish. Drizzle with double cream or dollop with crème fraîche, then season and bake at 200C/180C fan/gas 6 until bubbling and browned. Serve with mash.

• Easy turkey cutlets

Carve any leftover turkey roulade into thick slices. Arrange on a baking tray, brush with sunflower oil, scatter with breadcrumbs, drizzle with a bit more oil and bake for 10-15 mins at 220C/200C fan/gas 7 until crisp and golden. Serve with a vegetable slaw.

• Buttered turkey tagliatelle

Shred any leftover turkey roulade and toss with cooked tagliatelle, butter, chopped parsley, crushed garlic and lots of black pepper.