I will call it ‘Pam’s Christmas turkey’. Pam, my sister, made that dish for Christmas in adding her own touch to the original recipe. Simple, but a real feast for the eyes and palate!

Pam’s Christmas turkey, serves 2

– 2 pieces of turkey (or chicken) breast, around 200g each

– 200g of cooked chestnuts (keep 6 for final decoration)

– 4 small potatoes

– 200ml of single or double cream

– 1 tbsp of Cognac

– ½ pomegranate

– 1 half of lemon juice

– 1 bunch of coriander

– 1 bunch of flat parsley

– 2 spring onions

– 2 shallots

– Butter, salt and pepper

Start to boil some water with salt to cook the potatoes, meanwhile steam or fry the turkey, the ideal is to steam to make it juicier.

Wash and chop the parsley, coriander and spring onion. Add a few pomegranate seeds. Put some salt, pepper and the lemon juice and reserve it in a verrine or a little cup.

Peel and chop the shallots. With a bit of butter fry them till golden and pour the cream in the same pan. When the cream starts to quiver and become thicker add the Cognac and cook for 1 minute.

Crush the cooked potatoes with a fork and add the chestnuts with a generous bit of butter. Depends on the potatoes you have chosen, if it is too dry, mix with a bit of cream. It has to be an ‘écrasé’ of potatoes, not a mash so you still need to have some potatoes and chestnuts chunks.

Set the plate with the crushed potatoes, turkey and verrine, arrange pomegranate and chunks of chestnuts around for the decoration.

Tips : Smack the rind of fruit halves with a large spoon to eject the arils (seeds casing) or freezing the entire fruit is an easiest way to separate.