Baked turkey rolls filled with chestnuts and mushrooms

Serves 6–8

Ingredients:

2 1⁄2lb (1.1kg) turkey breast, cut into 3in (7.5cm) strips

sea salt and freshly ground black pepper

7oz (200g) ready-cooked chestnuts

8 garlic cloves, finely chopped

large handful of flat-leaf parsley, finely chopped

4 1⁄2oz (125g) dried apricots

1 1⁄4lb (550g) cremini mushrooms

1 tsp dried thyme

6 tbsp olive oil

Method:

1 Preheat the oven to 350°F (180°C). Season the turkey strips with a little sea salt and freshly ground black pepper and set aside. Meanwhile, put the chestnuts, garlic, and parsley in a food processor and blend for 10 seconds. Add the apricots and mushrooms and pulse for a further 5 seconds. Add the thyme and 3 tablespoons of the oil and process for 5 seconds, or until you have a chunky paste. Season with sea salt and freshly ground black pepper.

2 Place 1 tablespoon of the mixture on each turkey strip and carefully roll it up. Place the rolls in a baking dish with the seams facing down, making sure they are tightly packed. Drizzle with the remaining olive oil, cover with foil, and bake for 30 minutes. Remove the foil and cook for another 10 minutes, or until brown. Serve with a crisp green salad.

Baked turkey rolls filled with chestnuts and mushrooms