PREPARATION

Scrub the potatoes, quarter them and boil them in salted water for 10 minutes. Drain and leave to cool for a while. Mix with two tablespoons of the oil and the rosemary and arrange them in an oven dish lined with a baking mat. Roast the potatoes in an oven preheated to 225°C for about 20 minutes until brown, turning them twice while they are cooking.

Heat 1 tablespoon oil and 15g butter in a nonstick skillet, bring the meat with salt and pepper and fry on both sides, about 8 minutes until golden brown – I’ve baked the meat on Mycyro. Then put the turkey in the oven and bake 35 minutes at 200°C and baste frequently.

Meanwhile, cook the sprouts in salted waten for 5-8 minutes. Drain and shock with ice cold water. Drain them. Melt in a large pan with a thick bottom 25 g of butter. Add the sprouts and sugar and cook over low heat for about 3 minutes while stirring frequently.

Serve the sprouts along with the turkey and roast potatoes.