500g floury potatoes, such as Maris Piper, peeled and cut into small chunks
500g celeriac, peeled and cut into small chunks
4 thin skinless turkey steaks
4 fresh sage leaves
4 slices Parma ham, visible fat removed
Low-calorie cooking spray
50ml white wine
230ml chicken stock
260g spinach
1 Boil the potatoes and celeriac for 15-20 minutes, or until tender. Meanwhile, season the turkey steaks, lay a sage leaf on top of each and wrap a slice of Parma ham around the middle, folding the ends under.
2 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the turkey and cook for 2-3 minutes on each side, until golden and cooked through. Remove from the pan and set aside.
3 Turn the heat up to high, add the wine and let it bubble for 1 minute, then add 200ml of the stock. Simmer for 4-5 minutes, or until reduced by about half. Return the turkey to the pan to heat through.
4 Drain the potatoes and celeriac and mash with the remaining stock until smooth, then season. Steam the spinach for 1-2 minutes, until just wilted, then drain well. Divide the mash and spinach between 4 plates, add a turkey steak and pour a quarter of the sauce over each.