2 tbsp olive oil
salt and freshly ground black pepper
25g/1oz butter
1 plum, stone removed, chopped
1 sprig fresh rosemary
1 garlic clove, peeled, chopped
2 tbsp demerara sugar
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
2 tbsp water
For the turkey, heat the olive oil in a pan, season the meat with salt and freshly ground black pepper and fry for 3-4 minutes on both sides, or until golden-brown and cooked through.
For the sauce, melt the butter in a pan and then stir in the remaining sauce ingredients. Simmer for 6-8 minutes, or until the plums are starting to break down.
Drizzle the sauce over a serving plate and arrange the turkey breast on top.
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