Valentine’s Turkey Saltimbocca

Put your turkey steaks in between two sheets of clingfilm and use the back of a frying pan to bash the turkey steaks, until they are no more than 1cm thick.Tip: This is a great way to cut down on cooking time. Coat each turkey steak in the flour mix, then place one or two slices of serrano ham on the top side of each steak.

Roughly chop the mushrooms into quarters and set aside. Heat 2 tbsp of oil in a frying pan on medium heat, drop in three quarters of the sage leaves and fry for 30 seconds until just crisp. Immediately remove the leaves from the pan and set aside. Tip: Be careful not to let them burn!

Now add the butter to the empty pan, allow it to melt, then lay the turkey steaks in the frying pan (serrano ham side up) and cook for 4-5 mins on each side until cooked and well browned. At the same time, add 2 tbsp of oil to another pan and add your mushrooms, season with ¼ tsp of salt and a good grind of pepper and cook for 5 mins.

Meanwhile, boil a large pot of water with ¼ tsp of salt.

Once your turkey and mushrooms are both ready, remove from the frying pans and set aside. With the empty turkey frying pan on a low heat, pour in the white wine vinegar, chicken stock pot and 200ml of boiling water, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Tip: This is called de-glazing. Turn up the heat to medium and leave everything to bubble away until about half the liquid is left.

While the liquid is reducing, put the pasta in the boiling water for 6 mins or until ‘al dente’. Once the stock in the frying pan has reduced, stir in 4 tbsp of crème fraîche and return both the turkey, mushrooms and sage leaves to the pan to heat through. Drain the pasta (reserving 2 tbsp of pasta water) and pop it in the pan with the creamy mushroom sauce, together with the reserved pasta water.