- Cook Time : 01h 25min
- turkey breast joint - 500g
- Salt and freshly ground black pepper
- lean Wiltshire ham - 4 slices
- jar roasted red peppers in brine, drained - 450g
- Low calorie cooking spray
- onion, peeled and finely chopped - 1
- chopped fresh thyme leaves, plus extra for garnish - 2 tbsp
- bags baby leaf spinach - 2 x 250g
- large leek, trimmed and thinly sliced
- hot chicken stock - 300ml
- fat cloves garlic, unpeeled - 2
- fat free natural fromage frais - 2-3 tbsp
- A small handful of fresh flat-leaf parsley, chopped
Preheat the oven to 200°C/180°C Fan/Gas 6.
Discard the skin from the turkey breast. Place the breast on a chopping board lined with cling film.
Cover the meat with a piece of cling film and bash with a rolling pin or meat mallet to flatten slightly.
If necessary cut a thin slice off the thickest part of the turkey breast and add to the thinnest part to even out the flattened meat – it should be about 23cm square.
Season well with salt and pepper and cover with the sliced ham.
Open out the peppers and discard any seeds and arrange over the ham in a single layer.
Spray a saucepan with low calorie cooking spray and place the onion, half of the thyme and 100ml of water in the pan.
Bring to the boil and simmer for 5 minutes until the water has evaporated.
Stir in the spinach and cook gently until wilted.
Spread the spinach mixture thinly over the red peppers.
Roll up tightly like a Swiss roll cake and tie at intervals with string.
Place in a roasting tin, spray with low calorie oil spray and scatter with the remaining thyme.
Pour half of the stock into the roasting tin and scatter over the garlic cloves.
Roast for 1 hour.
Meanwhile place the remaining stock into a small saucepan with the leek and simmer gently for 10 minutes.
Remove the meat from the roasting tin and pop the garlic cloves from their papery skins.
Add the garlic to the leek mixture along with the pan juices and purée with a stick blender. Stir in the fromage frais and chopped parsley and serve spooned over the sliced meat.
Garnish with the remaining thyme leaves and serve with green veg of your choice.