This fantastic recipe was created by executive head chef Steve Hurst from Allertons Restaurant at the De Vere Grand Harbour Hotel, Southampton make interesting use of turkey leftovers.

Escalope of turkey with red wine 'mash' & onion marmalade


6 x 6oz escalope of turkey (breast meat)

pint red wine

4 large jacket potatoes

pint of cider

4 large red onions (thickly sliced)

Chopped parsley

200g dark brown sugar

pint of veal jus

125g butter (softened)

Eggwash (four egg yolks and milk)

500g breadcrumbs (or brioche crumbs)

125g plain four


1. Bake the potatoes in a medium oven until well cooked. Rest and cut in half, remove the potato flesh from the skins.

2. Place into a mixing bowl and add the softened butter and half of the red wine. Cover with cling film and keep to one side.

3. Flour, eggwash and breadcrumb the turkey escalopes then pan fry in butter and olive oil for four to five minutes on each side, until tender and golden.

4. Cook the red onions, cider and sugar together over a low heat (stirring continuously), until all fluid has been reduced to a tenth - this will take about an hour. Layer the mash, turkey and onions on a large plate - then serve.