Turkey, ba­con & chorizo bombe,

Easy Cook - - 12 GREAT MAINS -

Serves 10 with leftovers Prep 40 mins Cook 1 hr 15 mins

8 pork & herb sausages, or 500g

sausage­meat 3 gar­lic cloves, finely grated 1 small pack pars­ley, roughly chopped 1 egg 32 rash­ers smoked streaky ba­con 1.6kg bone­less, skin­less turkey breasts

(1 large or 2 small breasts) 1 tbsp sun­flower oil 6 pieces cook­ing chorizo 1 tbsp maple syrup

1 Squeeze the meat out of the sausage skins into a bowl or tip in the sausage­meat. Add gar­lic, pars­ley and egg. Mix well.

2 Lay a large sheet of bak­ing parch­ment on your work sur­face. Use the ba­con to make a large rec­tan­gu­lar lat­tice, weav­ing the rash­ers in and out of each other. Place a piece of bak­ing parch­ment on top, then roll with a rolling pin to seal the rash­ers to­gether.

3 But­ter­fly the turkey breast by cut­ting into one side of it so you can open it like a book. Cover with cling film and use a meat mal­let or rolling pin to gen­tly bash out into a rec­tan­gle that fits in­side the ba­con, with a 2.5cm bor­der of ba­con on each side.

4 To build the bombe, peel the top layer of parch­ment off the ba­con. Ar­range the turkey, skinned-side down, on the ba­con, then pat the sausage mix­ture on top. Trim the rounded ends off the chorizo and line the pieces, ends touch­ing, along the mid­dle of the sausage­meat mix­ture. Use the edge of the bak­ing parch­ment to lift and roll the ba­con and turkey into a tight log. Tie the bombe at in­ter­vals with string to hold it to­gether, wrap well in cling film and chill. Can be chilled two days ahead. 5 To cook, heat oven to 200C/180C fan/ gas 6. Re­move the cling film, then brush bombe with a lit­tle oil, put it seam-side down on a bak­ing sheet, and roast for 30 mins un­til the ba­con has crisped up, then re­duce oven to 180C/160C fan/gas 6. Brush with the maple syrup and roast for an­other 45 mins or un­til mid­dle of bombe reaches 75C on a dig­i­tal cook­ing ther­mome­ter (check af­ter 30 mins as oven tem­per­a­tures do vary). Leave to rest for at least 15 mins be­fore carv­ing into thick slices. Save the juices from the tin to make gravy (p38).

PER SERV­ING 656 kcals, fat 41g, sat­u­rates 14g, carbs 7g, sug­ars 3g, fi­bre 2g, pro­tein 64g, salt 3.9g

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