Stuffed turkey
Ingredients (serves 1)
  • • 1 turkey breast (125 g)
  • • 50 g carrot
  • • 50 g apple
  • • 50 g courgette
  • • Water or broth
  • • Extra virgin olive oil
  • • Ground cinnamon
  • • Balsamic vinegar
  • 1. Peel and dice all vegetables.
  • 2. Place the apple and courgette in a microwave-safe container with a spoonful of water. Cover and cook in microwave for 2-3 minutes. Drain, add a splash of vinegar, and set aside.
  • 3. Do the same with the carrot and cook for 3-4 minutes, until well cooked. Drain and blend with a splash of water to create a creamy liquid. Add a pinch of cinnamon.
  • 4. Slice open the turkey breast lengthwise, without separating the two halves, so it opens like a book. Place it on a flat surface and put cling film or kitchen paper on top. Use a meat pounder or the bottom of a pot to press down until it becomes flat and thin.
  • 5. Spoon the vegetable filling along the centre and roll up like cannelloni.
  • 6. Brush with a little olive oil and bake in the oven at 180 °C for about 15 minutes. Once cooked, slice and serve with carrot cream.