Serves 6–8

1 leg of turkey (about 1.5kg – ask your butcher to debone the meat and break the bone into pieces for you)
100g Serrano ham, thinly sliced
3 tablespoons cider vinegar
1 large carrot
3 very thin spring onions
1 bunch flat-leaf parsley
1 large sprig sage
2 onions
1 clove of garlic
1–2 quinces
about 6 tablespoons olive oil
500ml white wine
125g quinoa (a cereal-like seed traditionally grown by the Incas, available from a health food shop)
1/3 red chilli pepper, deseeded
135g black olives
4 small red peppers (about 180g each)
about 3 teaspoons quince jelly
sugar
freshly ground black pepper
salt

plus: kitchen string, clingfilm

Per portion: 826 kcal / 3459 kJ / protein 59g / fat 48g / carbohydrate 27g

1. Boil 1 litre water with 1 teaspoon each of salt and sugar and all the vinegar. Slice the carrot lengthwise in 5 x 5mm-strips. Trim the spring onions. Blanch the carrots in the seasoned boiling water for 2 minutes, the spring onions for 1 minute and the whole sprig of parsley for just a few seconds, then plunge the vegetables briefly into ice-cold water. Drain and leave to dry on kitchen roll.

2. Lay the deboned turkey on the work surface and prepare step by step:
a) Press the meat flat onto the worktop, slicing a pocket into it with a large sharp knife.
b) Open up the flap in the meat.
c) Rub salt and pepper onto the inside of the pocket and lay 8–10 sage leaves evenly over the surface
d) Cover with the slices of ham and then spread spring onions and carrots over the ham.
e) Roll the meat into a roulade with the skin rolled up on the outside and secure with kitchen string.
f) Tie the rolled joint tightly like a parcel and generously season on all sides with salt and pepper.

3. Roughly chop 1 onion, 1 clove of garlic (in its skin), the quince and the remaining vegetables. Chop the parsley stalks, keeping the leaves aside. Warm about 3 tablespoons olive oil in a Miele Casserole Dish and braise the vegetables, the pieces of bone and the roulade for about 15 minutes until browned all over. Preheat the oven to 125°C (at top and bottom heat). Lay the sprig of sage and the rest of the leaves on the joint and put the Casserole Dish in the oven on the first shelf from the bottom.

4. After 1 1/2 hours remove the diced vegetables from the dish into a saucepan, add 500ml white wine and about 200ml water, cover and bring to the boil.

5. Reduce the oven temperature to 90°C and continue to cook the meat for another 2–3 hours.

6. Put the quinoa with 100ml water in the cooking tray for the Steam Oven, add salt and precook for 10 minutes (select Cook Universal/100°C). Finely dice 1 onion and the red chillis, cover with clingfilm and cook for 4 minutes (select Vegetables/100°C). Chop the blanched parsley leaves and the olives, mix with the diced onions and the quinoa and allow to cool.

7. Halve the red peppers lengthwise, removing pith, ribs and seeds. Season with salt and pepper, place in the solid cooking tray for the Steam Oven and fill the pepper halves with the quinoa mixture. About 15 minutes before serving, cook the stuffed pepper pieces for 12 minutes (select Vegetables/100°C).

8. Pass the sauce through a sieve, skimming off the fat, and reduce to about 300ml, seasoning with salt, pepper and a little quince jelly.

9. Cut and remove the string from the roast and cut the roulade into slices. Arrange together with the stuffed peppers on warmed plates. Serve the sauce in a warmed sauceboat.

You could also stuff the peppers in advance and cook them just before you’re ready to serve.