Spinach, apples and bacon filled turkey breast

Put a large frying pan and fry the leeks, spinach, garlic, season well and add the chopped sage and thyme, cook until soft and take off the heat. Let this mix cool down, then add the sliced bacon and the apples, mix until well combined, then refrigerate until use.

Preheat the oven to 400°F.

De-bone turkey breast carefully keeping skin and all meat as intact as possible. Butterfly breast meat to even thickness. Use a rolling pin to pound as needed to create an even rectangle.

Lay some cling or plastic film on the work surface then place the turkey breast skin side down, season well with the help of a spoon spread evenly the stuffing out not going right up to the edge, leave an inch or so, you will avoid stuffing falling out while cooking.

Roll up breast and pin/tie as needed to secure. Mix together the olive oil, butter, garlic, fresh thyme and rub the outside skin. When done, roll turkey breast in plastic wrap and refrigerate until needed.

Roast the turkey breast for 1 -1 ½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 165°F in the center. If you don't have a thermometer. Stop the oven after one hour, then take out the turkey and cover it with aluminum foil, let it rest for at least 30 minutes.

Cut wide slices right across; they will need to be quite thick, at least ½ inch, try to keep the stuffing intact within the slice, place it on a decorated plate or a sideboard. Serve warm next to the gravy.

For the gravy

Scrape brown bits off bottom of roasting pan, and pour drippings into a medium saucepan.

Add sherry to saucepan, and cook over high heat until liquid has reduced by about half about 5 minutes.

Combine flour and broth in small bowl, stirring with whisk; add broth mixture to pan; bring to a boil, stirring constantly. Reduce heat to medium; simmer 10 minutes, stirring frequently.

Add butter, when it melts, add salt and pepper to taste. Keep warm until ready to serve.