The quantities provided above are averages only.
90 grams
Chorizo
(Contains: Milk)
1 unit(s)
Pears
1 unit(s)
Cabbage
1 sachet(s)
Cranberry Chutney
320 grams
Irish Turkey Breast
55 grams
Blue Cheese
(Contains: Milk)
40 grams
Salad Leaves
500 grams
Baby Potatoes
tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Halve the cabbage, cut out and discard the tough core, then roughly chop.
Core and roughly chop pear (peeling optional).
Place a pot over medium-high heat (no oil).
Once hot, add the chorizo, cabbage and pear and fry for 5-6 mins.
Stir through the cranberry chutney and allow to warm through. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper,
Meanwhile, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the turkey until browned, 5-8 mins each side. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
Crumble the blue cheese and toss with the salad leaves, a drizzle of oil and season with salt and pepper.
Serve the roasted potatoes, turkey breast and blue cheese salad between plates. Spoon over the chorizo, pear and cabbage in cranberry chutney over the turkey.