Salmon and Rosemary Roast Potatoes

• Meanwhile, place a large pan over medium heat (no oil).
• Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside (reserve the pan for use later). 
• Trim the green beans.
• When the potatoes have cooked for 10 mins, remove from the oven and pop the green beans on the tray alongside.
• Drizzle with oil and season with salt and pepper. Return to the oven to cook for the remaining time, 10-15 mins.

• Return the pan to medium-high heat with a drizzle of oil. 
• When hot, add the turkey and season with salt and pepper.
• Cook through, 5-8 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

NOTE: Swapping to salmon? Season as instructed and add to pan (skin side down). Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side.

• Meanwhile, halve, peel and chop the shallot into small pieces. 
• Once the turkey is cooked, return the empty pan to medium-high heat with a knob of butter.
• Add the shallot and cook until softened, 3-4 mins.

• Pour in 100ml water (per 2P), cranberry chutney and demi glace. 
• Season to taste with salt and pepper.
• Reduce over medium-low heat and cook, stirring regularly, until the sauce is smooth, 3-5 mins.