Ingredients

• 8 sprigs rosemary
• 4 large turkey breast steaks
• 12 slices Black Forest ham
• 2 tbsp olive oil
• 3 whole garlic cloves, whole
• 2 x 410g cans cannellini beans, drained
• 150ml / 5fl oz full-fat milk
• 2 tbsp fresh thyme, chopped
• 4 tbsp olive oil

Method

1. Put 2 sprigs of rosemary on each turkey steak, then wrap 3 slices of ham around each to secure the rosemary. In a large frying pan, heat 2 tbsp oil and fry garlic cloves for a few minutes until golden. Add turkey steaks and pan-fry over a medium heat for 10 minutes, turning halfway, until cooked.
2. Meanwhile, for the mash, put cannellini beans, milk, chopped thyme and olive oil in a large saucepan. Bring to the boil, then simmer gently for 10 minutes until the liquid has thickened. Mash and season with salt and pepper.

Notes