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Nick Nairn's turkey parma wraps

Restaurateur and chef Nick, who has cooked for the Queen, has a very fresh and individual approach to the way he cooks – and this inventive dish is no exception

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Ingredients (Serves 4)

  • 8 British turkey escalopes cut from breast, about 100g/4oz each
  • Freshly ground black pepper
  • 16 large fresh sage leaves
  • 8 slices prosciutto or Parma Ham
  • 3 tbsp olive oil
  • Lemon wedges
  • Fresh tagliatelle, buttered, and rocket salad to serve

Put each turkey escalope between sheets of clingfilm and bat out thinly using a rolling pin, then season with a little freshly ground black pepper.

Put a sage leaf on each escalope then lay a slice of Parma ham on top, making sure it is long enough to cover both sides. Turn the escalope over, place another sage leaf on the other side and fold the remaining half of Parma Ham over to cover it.

Bat down gently on both sides until the ham merges with the turkey (don’t worry if it tears a little).

Heat the oil in a frying pan, add the escalopes 2 or 3 at a time and cook over a high heat for 11⁄2 minutes, then flip over and fry for another minute until golden brown and tender. Remove and keep warm while you cook the rest.

Serve with lemon to squeeze over, buttered tagliatelle and rocket salad.

 



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