September 24, 2008 - 13:12 BST hellomagazine.com Ingredients (Serves 2) 1 medium Freedom Food turkey breast 2 ripe tomatoes 2 tsp balsamic vinegar 1/2 ripe avocado 4 rashers Freedom Food-labelled bacon 1 clove Ingredients (Serves 2)1 medium Freedom Food turkey breast 2 ripe tomatoes 2 tsp balsamic vinegar 1/2 ripe avocado 4 rashers Freedom Food-labelled bacon 1 clove garlic, crushed Salt and freshly ground black pepper 6 slices wheaten bread, toasted Small bunch flat-leaf parsley, chopped For the mayonnaise1 Freedom Food, free-range egg 1 tbsp French mustard 200ml/7fl oz sunflower oil 100ml/4fl oz olive oil Juice of 1/2 lemon 50g/2oz Stilton, roughly crumbled 1 tbsp crème fraîche Method Place the turkey breast between two sheets of greaseproof paper or clingfilm and beat flat. Set aside. Slice the tomatoes thinly and sprinkle with the balsamic vinegar. Peel and slice the avocado and sprinkle with a little of the lemon juice. Set aside. Crack the egg into a food processor, add the mustard and whizz, while trickling the sunflower oil in until the mixture is thick and creamy. Add the olive oil, the remaining lemon juice, the Stilton and the crème fraîche. Season, whizz again and set aside. Fry the bacon until crisp, remove from the pan and keep warm. Add the garlic to the pan and sauté until soft. Season and cook the turkey with the garlic for 3-4 minutes on both sides. Remove from the pan and keep warm. Spread the bread with mayonnaise. Top two slices with bacon and avocado, season, then sprinkle with parsley. Take another two slices of bread and place on top, mayonnaise side up. Top with turkey, tomatoes and the final slices of bread, seasoning and adding parsley as before. Skewer with a toothpick and serve.