‘The British Larder – A Cookbook for All Seasons’ is celebrating its first anniversary. Wow! How quickly does time fly?? Well, I’ve had a tremendous year referring back to my cookbook as the seasons progress. I still find myself frequently referring back to my own recipes in the book, I love it and the book has become my own reference guide (I hope that doesn’t sound too big-headed!). For me, it’s a true and honest representation of the way I cook.
This recipe is a version of the recipe on page 422 of the cookbook – if you fancy making the delicious prune sauce, then you’ll need to refer to the book. The recipe in the book also gives you instructions on how to do this recipe with a whole turkey breast, preparing it as per a family-style roast that you can carve at the table.
These individual stuffed escalopes