• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Pick the rosemary leaves and roughly chop (discard the stalks).
• Halve the potatoes lengthways, quartering larger pieces. Pop the potatoes onto a lined baking tray.
• Drizzle with oil and season with half the rosemary (use all for 4P and 6P), salt and pepper. Rub the oil over the potatoes then arrange them cut-side down on the baking tray.
• Roast on the top shelf of the oven until golden, 25-35 mins.

• Meanwhile, place a large pan over medium heat (no oil).
• Once hot, dry-fry the almonds, stirring regularly, until lightly toasted, 3-4 mins.
• Remove from the pan and set aside (reserve the pan for use later).
• When the potatoes have been cooking for 10 mins, remove from the oven and pop the broccolini onto the tray alongside.
• Drizzle with oil and season with salt and pepper. Return to the oven to cook for the remaining time, 10-15 mins.

• Return the pan to medium-high heat with a drizzle of oil. 
• When hot, add the turkey and season with salt and pepper.
• Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded). IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

NOTE: If you've chosen to swap for beef, fry the beef until browned, 1-2 mins each side for medium-rare, another 1-2 mins each side for medium and a further 1-2 mins on each side for well-done. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned. Once cooked, transfer to a board, cover and allow to rest.

• Meanwhile, halve, peel and chop the shallot into small pieces. 
• Peel and grate the garlic (or use a garlic press).
• Once the beef is cooked, return the empty pan to medium-high heat with a knob of butter.
• Add the shallot and cook until softened, 3-4 mins.

• Add the garlic and ½ tbsp flour (per 2P) to the pan, then deglaze with the apple cider vinegar.
• Pour in 100ml water (per 2P), cranberry chutney and stock. 
• Season to taste with salt and pepper.
• Reduce over medium-low heat and cook, stirring regularly, until the sauce is smooth, 3-5 mins.

• Thinly slice the turkey widthways then divide between plates.
• Drizzle the sauce over the top.
• Serve with the broccolini and rosemary roast potatoes alongside. 
• Finish with a sprinkling of flaked almonds.