The soft and mellow flavour of figs cooked gently in cream sherry go beautifully with turkey breast wrapped in bacon rashers. Serve it hot with roasted vegetables or cold, sliced and tossed in a plum dressing with fresh summer salad ingredients.

Ingredients

• 1 knob butter
• 1 onion, peeled and finely chopped
• 2 cloves garlic, crushed, peeled and finely chopped
• 6 dried figs, finely chopped
• ¼ cup cream sherry
• 2x 500 gram single turkey breasts, skin removed
• 16 rashers bacon, rind removed

Salad

• 2 bunches of asparagus
• 200 grams green beans or mangetout
• salad greens
• 70 gram packet walnut halves, toasted
• 3 plums, stroned and finely sliced

Dressing

• 6 canned plums, stoned
• 2 tablespoons white wine or cider vinegar
• ½ cup oil, preferably olive
• 2 tablespoons sour cream
• ¼ cup canned plum juice

Method

1. Heat the butter in a saucepan and cook the onion and garlic over a low heat for about 5 minutes, until the onion is soft. Add the figs and sherry and simmer gently for 5 minutes until the sherry has been absorbed. Set aside to cool.
2. Slice the turkey breast in half horizontally, but not all the way through. Fold out so that the breast is twice the size.
3. Sprinkle half the fig stuffing over the turkey and roll up to secure the stuffing.
4. Wrap the turkey breast with the bacon slices, securing them with a wooden skewer. Repeat with the second breast.
5. Weigh and calculate the cooking time. Allow 30 minutes per 500 grams. Bake at 200ºC for the calculated time. At this point, you can serve hot, or wrap and chill, and serve cold with the following salad.

Salad

1. Blanch asparagus and beans or mangetout and cool. Toss with lettuce leaves, walnuts and plums. Slice the chilled turkey and arrange with the salad on a plate. Drizzle with the dressing.

Dressing

1. Put all the ingredients into a food processor or blender and then process or blend until smooth.