Serves 4

Ingredients

4 Turkey breast steaks or a boned turkey leg cut into 4 (weighing 450 - 600g in total)
1 small fresh truffle or a jar of preserved truffle (25g) and a drizzle of truffle oil
175g salted butter, at room temperature
100g panko breadcrumbs
2 medium eggs, beaten
50g plain flour, seasoned
3 large Maris Piper potatoes
25g salted butter
50ml whole milk
1 large leek, halved and sliced.
Olive Oil
Salt and black pepper

Instructions

Preheat the oven to 200C Fan

To start the turkey kievs grate the truffle into the bowl, with a drizzle of truffle oil if desired. Add 150g of the butter and mash with a fork until light, fluffy and well combined. Place on a piece of cling film and shape tightly into a thin log, around 2cm in diameter, tie up the ends. Refrigerate for at least 3 hours or preferably overnight.

Prick the potatoes and place on a baking tray, bake for an hour until golden and soft inside, rest for 10 minutes or until cool enough to handle.

Whilst the spuds are cooking, put your turkey onto a chopping board and cover with a sheet of cling film. Bash out your turkey with a rolling pin until flattened to roughly 1.5cm thick. Season with salt and black pepper.

Cut 4 pucks of butter and place into the center of each turkey steak so that you can wrap the turkey and create a good seal. Form a paste with a little flour and water and spread around the edges, seal the turkey around the butter. Then, place onto a baking tray and place in the freezer for 10 minutes.

In the meantime, add the flour, egg and panko breadcrumbs to three bowls. Once the turkey is sealed nicely, remove from the freezer and one at a time coat in the flour, egg, and finally the panko breadcrumbs. Place all four back onto the tray and then into the freezer for 10 more minutes.

After 10 minutes, place onto a preheated baking tray and bake for 15-20 minutes until the breadcrumbs are starting to go brown and the turkey is cooked through. Remove and leave to rest for a few minutes whilst you cook the leeks and finish the mash.

To finish the mash, add the butter and milk to a saucepan over a low heat. Scoop the potato into a ricer and add into the butter and milk, combine with a spatula until you have a lovely fluffy mashed potato.

In another pan, add a glug of olive oil and sauté the leeks with some seasoning for 3 minutes until cooked through.

To serve, shape a nice dollop of mashed potato onto a plate, followed by a spoonful of leeks next to it and top with the kiev. Dig in and let the truffle butter ooze!

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