6 saffron threads
1 cup chicken stock, hot
125 grams dried peach halves, roughly chopped
4 tablespoons dried cranberries
4 tablespoons olive oil
1 large onion, finely chopped
2 teaspoons salt
165 grams pitted prunes, roughly chopped
4 tablespoons tomato paste
1 cup fresh, coarse breadcrumbs
40 grams quince paste
100 mls water
1 lemon, juiced
40 grams butter
1 kilogram turkey breast
10-12 rashers streaky bacon
Preheat the oven to 200oC
Toast the saffron over a low heat until it darkens slightly and add to the hot stock. Leave to infuse for 10 minutes.
Add the dried peaches and cranberries to the stock and leave for a further 10 minutes to soften.
Heat the olive oil in a sauté pan, add the onion and salt and cook until the onions have softened. Add the prunes, together with the stock and fruit. Simmer until all the liquid has disappeared, approximately 10 minutes.
Stir in the tomato paste and set aside to cool. Mix through the breadcrumbs.
Combine the quince paste, water and lemon juice in a saucepan. Bring to the boil and reduce until the quince has dissolved and begun to look syrupy. Add the butter and set aside.
Slice the turkey along its length to open it out flat. Place the turkey between two layers of plastic wrap and use a rolling pin to pound the meat to an even thickness.
Lay out the bacon rashers side by side on a piece of baking paper. Place the turkey on top and season the meat with salt and pepper.
Spread the filling over the turkey. Using the baking paper as a guide, carefully roll up with the bacon and secure at intervals with butcher’s string.
Brush with the quince syrup and roast for approximately 30 minutes, glazing with syrup once more during this time, (test with a skewer – when cooked the juices will be clear). Remove the turkey from the oven and glaze again, then rest for 10 minutes. Slice and serve with couscous or a rice pilaf. Serves 6