Ingredients
4 turkey breast fillets, each about 150g/5oz in weight
Glaze:
1 tbsp clear honey
1 tbsp prepared mustard
2 tbsp zested orange rind
3 tbsp orange juice
2 tbsp ground ginger
Parsley mash:
450g/1lb potatoes, peeled
350g/12oz parsnips, peeled
salt and freshly ground black pepper
1-2 tbsp semi-skimmed milk or natural low fat yoghurt
2 tbsp freshly chopped parsley
parsley sprigs and orange slices to garnish

Method
1. Preheat oven to 190C/375F/Gas 5, 10 minutes before cooking.
2. Wipe the turkey breast fillets and make 3 diagonal slashes across each breast and place in a roasting tin.
3. Gently heat the ingredients for the glaze and spoon over the turkey fillets.
4. Cook in the preheated oven for 25-30 minutes or until thoroughly cooked.
5. Baste the turkey occasionally with the glaze.
6. Meanwhile chop the potatoes and parsnips into small chunks then cook in lightly salted boiling water for 15-20 minutes or until tender when pierced with a fork.
7. Drain the mash thoroughly and season to taste. Add the milk or yoghurt. Beat well with a fork until creamy then stir in the chopped parsley.
8. Arrange the mash onto 4 individual warmed plates and top with the glazed turkey fillets. Garnish with fresh parsley sprigs and orange slices.