Ingredients

• 1 turkey breast
• skinless and boneless
• cut into four thin slices
• 4 large slices Gruyère
• about 3mm thick
• 4 large slices cooked ham
• 4 sage leaves
• 4 long sprigs rosemary
• needles removed from the bottom third and the end sharpened to make a skewer
• 150g/5½oz butter
• 2 tbsp olive oil
• 110ml/4fl oz Marsala wine
• ½ lemon
• juice only
• 2 tbsp chopped parsley
• salt and freshly ground black pepper
• 200g/7oz green beans
• trimmed
• 50g/1¾oz butter
• 200g/7oz cavolo nero
• freshly grated nutmeg
• 1 lemon
• cut into wedges

Directions

• For the turkey
• place the turkey slices between two pieces of cling film then use a rolling pin or meat hammer to press to about 5mm/¼in thick.
• Remove the cling film and place the cheese on top of one half of the turkey slices
• top with the ham and sage then season with salt and freshly ground black pepper.
• Fold the other half of the turkey over the top and press down lightly. Secure the edge with the rosemary skewer.
• Heat 50g/1¾oz of the butter and the olive oil in a frying pan. Add the turkey parcel and fry on each side for 2–3 minutes until the turkey is cooked through and the cheese is just starting to ooze out.
• Add the Marsala and deglaze by scraping any caramelised juices from the base of the pan. Cook until the liquid has reduced enough to just coat the turkey.
• Remove the turkey from the pan and place on a plate to rest.
• Return the frying pan to the heat
• add the remaining butter and heat until nut-brown (to make a beurre noisette). Add the lemon juice and parsley and stir through. Season to taste with a little salt and freshly ground black pepper.
• For the garnish
• bring a pan of salted water to the boil
• add the beans and simmer for 3–4 minutes
• or until just tender.
• Drain
• toss with a little of the butter and season to taste with salt and freshly ground black pepper.
• Heat a frying pan until medium hot
• add the remaining butter
• cavolo nero and 50ml/1¾fl oz water. Cook gently until the cabbage is tender. Season to taste with salt
• black pepper and a little freshly grated nutmeg.
• To serve
• place a turkey parcel on each plate and pile the beans and cavolo nero alongside. Spoon the beurre noisette over the top and finish with a squeeze of lemon.