If you enjoy turkey at Christmas but don’t want to be eating leftovers for days after, the University of Derby Buxton chef lecturer Robert Stordy has the perfect recipe. It is also ideal for those spending the festive period on their own.
Pan fried turkey escalope, sprouts with pancetta, glazed carrots & meat glazed roast potatoes - serves 2
500g potatoes, washed, peeled and turned barrel shaped
1 tsp Bovril or Marmite mixed with 1 tsp hot water
150g carrots (Chantenay), peeled, top and tailed
10 fennel seeds
Little lemon zest
200g sprouts, trimmed, cooked in boiling salted water for about eight minutes.
25g pancetta, cut into thin strips
Two 120g turkey escalopes
Oil for frying
Salt and mill pepper
Put the shaped potatoes into boiling water for about three minutes, remove and drain.
Roast in a little oil with seasoning. When nearly done brush with Bovril or Marmite.
Place the carrots, fennel seeds, sugar, butter and a pinch of salt in a saucepan and add about 60ml of water.
Cook carrots gently so by the time they are cooked no water remains, keep warm. Fry the pancetta in a little oil, add the sprouts and toss, check seasoning, keep warm.
Place the sugar, butter and port in a small pan, bring to boil and simmer for one to two minutes, add cranberries and simmer for a further three to four minutes, until it forms a thin syrup
Season and coat the turkey escalopes in the flour, shake off excess and shallow fry in a little hot oil until golden brown on both sides.
Place a turkey escalope on to a warmed serving dish, accompany with the vegetables and potatoes around, spoon the cranberries on top and drizzle around with the sauce.