Turkey, bacon & chorizo bombe,
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