Roast Turkey Breast With All The Trimmings

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Pare down post-Christmas dinner excess and enjoy bacon-wrapped roast turkey breast steaks – with all the trimmings! Ingredients (Serves 2) 500g potatoes, cut into chunks

200g parsnips, halved lengthways

300g Chantenay carrots

1tbsp vegetable oil 2 thick turkey breast steaks

1tsp dried sage 4 rashers streaky bacon

Freshly ground black pepper

2 chipolata sausages 200g sprouts, trimmed 4tsp chicken gravy granules

1tbsp sherry

Fresh thyme and sage, to garnish

Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Put the potatoes, parsnips and carrots into a roasting pan and add the oil, tossing to coat. Put into the oven and roast for 1 hour.

Calories per serving

Meanwhile, prepare the turkey by sprinkling the steaks with dried sage. Season with pepper, then wrap 2 bacon rashers around each one. Place in a roasting dish with the chipolatas and roast above the vegetables for a fur ther 30min.

Put the sprouts on to cook about 10-15min before the turkey is ready. Make up the gravy with 300ml boiling water, according to pack instructions, then stir in the sherry.

Ser ve the turkey steaks with the chipolatas, roast vegetables, sprouts and gravy, garnished with thyme and sage sprigs.

Preparation time: 30min Cooking time: 1 hour If you prefer your carrots boiled, put them on to cook about 20min before serving.