Turkey roulade with carrot and parsnip mash and cranberry sauce

Ingredients

For the turkey roulade
1 x 170g/6oz turkey breast
4 fresh sage leaves
55g/2oz Camembert, chopped
salt and freshly ground black pepper
olive oil, for drizzling
For the carrot and parsnip mash
½ carrot, peeled, chopped
½ parsnip, peeled, chopped
25g/1oz butter
2 tbsp double cream
salt and freshly ground black pepper
For the cranberry sauce
125ml/4½fl oz red wine
3 tsp soft brown sugar
85g/3oz fresh cranberries
1 tbsp Madeira wine
1 orange, juice and zest
splash water

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the turkey roulade, place the turkey breast between two sheets of cling film. Place onto a strong flat surface and flatten out the breasts with a meat mallet or rolling pin. (This is called a turkey escalope.) Discard the cling film.
3. Place the sage leaves on top of the flattened turkey escalope, then place the Camembert pieces on top of the sage leaves. Season, to taste, with salt and freshly ground black pepper.
4. Roll the turkey tightly, then drizzle over the olive oil. Wrap the rolled turkey tightly in aluminium foil and place on a baking tray.
5. Transfer the wrapped turkey to the oven and cook for 10-12 minutes, or until cooked through. Set aside to rest, covered, on a warm plate, then carve the turkey roulade into thick slices.
6. For the carrot and parsnip mash, boil the carrot and parsnip in a small pan of salted water for 8-10 minutes, or until tender, then drain well. Mash until well combined but still textured.
7. Add the butter and cream and continue to mash until well combined. Season, to taste, with salt and freshly ground black pepper.
8. For the cranberry sauce, place all of the cranberry sauce ingredients into a small pan and simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup.
9. To serve, spoon the carrot and parsnip mash into the centre of a serving plate. Place the turkey roulade slices on top. Spoon the cranberry sauce alongside.