• Boil a pot of salted water for the potatoes.
• Peel and chop potatoes into 2cm chunks. Trim and thinly slice the scallion.
• Cook the potatoes in boiling water until fork tender, 15-20 mins.
• Drain in a colander. Return to the pot, off the heat. Add a knob of butter and a splash of milk or water. Mash until smooth.
• Stir in the scallion. Season with salt and pepper. Cover to keep warm.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Cut the tomato into 2cm chunks.
• Just before serving, toss the tomato with the salad leaves, balsamic glaze and a drizzle of oil.
• Season to taste with salt and pepper.

• In a bowl, season the breadcrumbs with salt and pepper.
• Season the turkey breasts with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw turkey and its packaging.
• Spread the mayo over each breast until completely coated. 
• One at a time, press each turkey breast into the breadcrumbs, repeating on all sides to achieve an even crust.

• Place a large pan over medium-high with a good glug of oil.
• Add the turkey and pan fry until brown and crispy, 5-8 mins on each side. IMPORTANT: Turkey is cooked when no longer pink in the middle.
• Once cooked, remove from the pan and cover to keep warm.

• Return the pan to medium heat with a knob of butter.
• When melted, add the demi-glace and cook, stirring until warmed through, 1-2 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

• Divide the sweet potato champ between plates.
• Serve crumbed turkey, tossed salad and demi-glace sauce alongside.