Garlic and herb stuffed tender turkey crown
Hosting Christmas dinner for six? This turkey crown is a great option. The garlic and herb stuffing adds loads of flavour while keeping the meat juicy
Truffle oil & sea salt roast potatoes
Serves 6
Easy
Prep:
Cook:
Finish roasties with a drizzle of truffle oil – it provides luxurious depth and transforms a classic side into something truly special
Skip to ingredients
- 1.5kg Maris Piper potatoescut into even-sized pieces
- 2 tbsp fine semolina(optional, but adds extra crunch)
- 5 tbsp goose fator vegetable oil
- 2-3 tsp truffle oil
- pinch of sea salt flakes
- 2-3 tbsp finely chopped parsley
Nutrition: Per serving
- kcal280
- fat12g
- saturates3g
- carbs37g
- sugars2g
- fibre4g
- protein4g
- salt0.42g
Method
step 1
Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 8-10 mins until just tender on the outside. Drain, then leave to steam-dry for 5 mins. Shake the colander to rough up the edges of the potatoes. Sprinkle over the semolina, if using, and toss to coat.
step 2
Meanwhile, heat the oven to 220C/200C fan/gas 7. Pour the fat or oil into a roasting tin and put in the oven to heat up for at least 10 mins. Tip the potatoes carefully onto the tray and gently turn to coat in the hot fat. Roast for 1 hr or up to 1 hr 10 mins, turning the potatoes over halfway through, until golden and crisp. Drizzle over the truffle oil and season with sea salt flakes. Stir through the parsley.
