Sage turkey with Brussels sprouts and potatoes

Ingredients

For 1 serving

• Turkey breast150 g
• Fresh sageto taste
• Butter5 g
• Brussels sprouts180 g
• Potatoes150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: November – March

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Trim the Brussels sprouts, cutting off the base and any damaged outer leaves, and halve them; peel the potatoes and cut them into roughly 1.5 cm cubes.
3. Toss the sprouts and potatoes with the oil, salt and black pepper, spread them in a single layer with the sprouts cut side down and roast for 25 minutes, until golden and tender.
4. With 5 minutes to go, lightly pound the turkey breast slices and salt them. Heat the butter in a frying pan over medium heat with the fresh sage leaves for a minute, until the butter foams and the sage crisps.
5. Add the slices and cook for 2 minutes per side, until golden and no longer pink in the centre; spoon the sage butter from the pan over them.
6. Serve the turkey with the sprouts and potatoes.