- 900g British turkey breast joint
- 1 chicken stock cube, crumbled
- 1 carrot, thickly sliced
- 1 onion, peeled and cut into wedges
- 2 bay leaves
- 1tbsp black peppercorns
- 200ml jar of lemon mayonnaise
- Mixed salad leaves
- 1 jar of Peppadew Mild Whole Sweet Piquanté Peppers, well drained and halved
- 1 large orange, peeled and divided into segments
- 115g green seedless grapes
- 75g blanched almonds, lightly toasted
- Freshly ground black pepper
Preheat the oven to 180°C/350°F/gas mark 4.
Put the turkey joint in a deep roasting tin and pour in enough cold water to half fill the tin.
Sprinkle in the crumbled stock cube, add the carrot, onion, bay leaves and peppercorns and cover the tin loosely with foil, tucking the foil under the lip of the tin to make a tight seal.
Cook in the oven for 1 hour, then remove from the oven and leave the turkey to cool in the roasting tin before taking off the foil.
Lift the turkey out of the tin and discard any skin or bones. Cut the meat into bite-sized pieces.
Place the turkey in a bowl and stir in the mayonnaise until coated.
Arrange the salad leaves on a serving platter or individual plates and spoon the turkey mayonnaise into the centre.
Arrange the Peppadew Peppers, orange segments and grapes around the turkey and scatter over the almonds.
Season with black pepper and accompany with plenty of crusty bread.
Tip – leaving the turkey to cool in its cooking liquid ensures it remains moist and tender.