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Turkey saltimbocca

Buon appetito!


Serves 4

Ready in about 30 minutes

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.

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Winter-proof your weight loss with the new November/December issue of Slimming World magazine! Kick-start your party-season slim-down with our exclusive eating plan; meet seven real-life slimmers who between them have lost over 57st; and make a real occasion of mealtimes with our show-stopping family feasts. Plus how to strike stress off your to-do list, get fitter in your front room and raise a glass to weight loss this winter. Download your fun-packed issue now!

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