Festive Pan-Fried Turkey

Meanwhile, half, peel and finely slice the shallot. Pick the sage leaves from their stalks and finely chop (discard the stalks). Roughly chop the hazelnuts. Trim the brussels sprouts then chop in half and pop on another large lined baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, spread out, then set aside - we will roast them later.

Heat a drizzle of oil in a frying pan on medium heat and add the shallot. Cook, stirring, until soft, 3-4 mins. Stir in the hazelnuts, dried cranberries and half the sage. Remove from the heat and tip the stuffing into a mixing bowl. Season to taste with a pinch of salt and pepper. Cover with foil to keep warm and set to one side.

Return the pan to medium-high heat. Add a splash of oil. Once hot, place the turkey steaks in the pan and fry until golden brown, 2-3 mins each side. Season with salt and pepper. Transfer to the tray with the sweet potato (keep the frying pan!) and pop the tray onto the middle shelf of your oven. Roast until cooked, 10-15 mins. At the same time, roast the sprouts on the top shelf until tender and crispy, 8-10 mins.

Return the now empty frying pan to medium-high heat. Pour in the white wine vinegar. Stir well, scraping the pan with a wooden spoon to get all the tasty bits left behind by the turkey! Add the water (see ingredients for amount), stock powder and redcurrant jelly and stir to dissolve. Simmer and reduce until you have a slightly thickened sauce, 5 mins. Add the remaining sage and season to taste with salt and pepper.