QUINCE-GLAZED TURKEY BREAST

SERVES 4 PREP 15 MINS COOK 1 HOUR 25 MINS

• 1 large turkey breast (1.2kg)

• 1 orange, sliced

• 750g potatoes, 4mm slices

• ¼ cup olive oil

• 2 bunches Dutch carrots, trimmed

GLAZE

• ¼ cup quince paste, plus extra to serve

• ¼ cup port

• ¼ cup orange juice

• 1 tsp chopped thyme

1 Preheat oven to 180°C. Place a wire rack in a roasting dish.

2 GLAZE In a small saucepan, whisk quince paste, port, orange juice and thyme over a low heat until smooth.

3 Place turkey on rack in roasting dish and brush with glaze. Arrange sliced orange on top and brush with glaze. Roast 1 hour 10 mins, basting, until cooked.

4 In a separate baking pan, toss potatoes in oil. Season. Roast with turkey for final 35 mins. Add carrots to pan and roast for final 20 mins.

5 Transfer turkey to a plate and rest, loosely covered with foil, 5 mins. Serve sliced with vegetables and quince paste.