Ingredients

•   turkey breast fillet, skin on
• plenty of salt
• plenty of white pepper
•   butter
•   oil
•   cabbage, cooked
•   scallions, cooked
•   mashed potatoes
•   butter, for frying cakes
•   blue mushrooms
•   shallots, finely chopped
•   wine
• a sprig of rosemary

Method

1. Keep skin on the turkey breast fillet. Season with plenty of salt and white pepper.
2. Fry in butter and oil until gone brown. When brown on both sides, cook for 35 minutes in a medium oven. Rest a little then slice.
3. For the colcannon cakes: mix cooked cabbage and scallions with mashed potatoes. Season well. Form into cakes and press into shape.
4. Fry the colcannon cakes in butter on both sides until golden.
5. Add blue mushrooms and finely chopped shallots to the turkey pan. Sweat gently.
6. When nearly cooked, add wine and boil quickly. Add a sprig of rosemary and cook for 2–3 minutes.

Notes