225 g (8 oz) prunes
1 kg (2 lb) turkey breast in one piece ready for rolling
salt and freshly milled white pepper
1 teaspoon mustard
few dashes cider vinegar
1 clove garlic
1 tablespoon chopped lemon balm
4 tablespoons breadcrumbs
3 tablespoons oil
450 ml (3/4 pint) boiling water
150 ml (1/4 pint) dry red wine
150 ml (1/4 pint) creme fraiche
1. Cover the prunes with warm water and soak them for about 4 hours.
2. Rub one side of the turkey breast with salt and pepper, spread with the mustard and sprinkle with a little vinegar.
3. Drain, stone and dice the prunes. Finely dice the onions and garlic and mix with the prunes, lemon balm, breadcrumbs and egg. Spread the stuffing over the turkey. Roll up the meat and secure with cooking twine.
4. Heat the oil in a roasting tin on the hob and seal the meat roll, then transfer it to a hot oven (220°C, 425°F, gas 7) and roast for 30 minutes. After 10 minutes of cooking time, pour the boiling water into the tin and baste the meat repeatedly with the roasting juices.
5. When the meat is cooked, turn off the oven, transfer the meat to a plate and leave in the warm oven for 10 minutes. Stir the wine and cream into the roasting juices and serve with the turkey roll.