No need for impressive carving skills with this easy-to-serve dish with creamy gravy
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Know-how - butterflied turkey breast
A butterflied turkey breast is two turkey breasts taken off the bird and still joined by the skin. Ask your butcher to do this for you.
Sticky rosemary & garlic roots
Cut 1 medium swede (about 500g), 500g parsnips and 500g carrots into chunks. Peel and cut 2 red onions into 6 wedges each, leaving the root ends intact. Peel 5 garlic cloves; leave whole. Heat 25g butter in a large, lidded frying pan, then add the veg, 1 tbsp chopped rosemary and 4 tbsp veg stock. Season well, then put the lid on and cook gently for about 25 mins or until tender.