Cranberry Brie Stuffed Turkey Breast (113 )

Preheat oven to 200C

Place turkey breast on a clean kitchen board and slice sideways through the breast don’t cut all the way through as you are going to open the breast out and lie it flat on the board

Turn the breast over and spread jam down the middle

Thinly slice brie cheese and lay on top of the jam down the middle, top with chopped walnuts

Fold the sides in to wrap the stuffing inside the breast

Secure the roll with kitchen string at 3-4cm intervals to bind the roll tightly enclosing the cheese and walnut inside the roll

Place the roll on a wire baking rack in a roasting pan

Spray the top of the roll with olive oil and season with salt and pepper

Pour stock, wine and spoon honey into the bottom of the baking tin add pinch of all spice

Roast the turkey for 50-70 minutes, basting every 8-10 minutes with the liquid in the tray until when you piece the roll the juice is clear

Take the roll out and wrap in foil and set aside for 15 minutes

Pour the juice into a saucepan and boil vigorously to reduce volume

Unwrap, slice the roll on a service dish and gently remove kitchen string

Pour the reduced juice over the turkey

Serve with your favourite salad or vegetables