Light sweet potato purée and almondcrusted turkey roulades

The purée so fluffy and light; the roulades so crunchy and delicious

It was 9pm on a Sunday night when I came up with this recipe – I was ravenous after a late-night workout session and didn’t have much left in my fridge. To add some crunch, I added an almond crust to the roulade, which makes this dish extra special.

Serves 1 to 2

2 turkey breasts, flattened 2tsp goat’s cheese 200g spinach Salt and freshly ground black pepper 1 egg white 1tsp almond butter 1tsp maple syrup or sweetener of choice 1tsp onion powder 50-70g ground almonds

For the sweet potato purée

200g sweet potato 1tsp vegetable stock (broth) powder 1tbsp fresh goat’s cheese 2tbsp soya yoghurt or yoghurt of choice ½tsp salt ½tsp pepper ¼tsp chilli powder 1Preheat the oven to 180°C/gas mark 4 and line a baking tray with parchment paper. 2Heat up some water in a saucepan, add the spinach and cook until it has softened. Drain and press out all the excess water. Set aside. 3Spread

the goat’s cheese onto the turkey breasts, put some of the spinach on the bottom third (reserving some) and roll up very tight. 4Whisk

the egg white in a deep dish with the almond butter, maple syrup and onion powder. Season with salt and pepper and roll the turkey roulades in the mixture. 5Add

the ground almonds into another deep dish and roll the roulades in them until covered completely. Place on the baking tray and bake until tender in the oven for 20 to 30 minutes, depending on how thick your flattened turkey breasts are. The goat’s cheese will keep the meat juicy, so it’s better to leave in the oven for a few extra minutes rather than undercook it. 6For

the sweet potato purée, bring a saucepan of water and the vegetable stock to the boil. Peel the sweet potatoes and chop into small pieces, then add to the vegetable stock and cook until it is very soft and almost falling apart. 7Drain

and add the potato into a food processor together with the goat’s cheese and yoghurt. Add the salt, pepper and chilli powder. Blend until smooth, creamy and light. Then, return to the pan and keep warm on a medium–low heat. 8Divide

the sweet potato purée neatly between plates. Take the baked turkey roulades out of the oven and cut into half-inch thick slices. Lay onto the sweet potato purée, place the remaining spinach around the roulades and serve.

VARIATIONS Mix two teaspoons of fresh goat’s cheese with a little milk of your choice and drizzle over the top.