• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Cut the potatoes into 2cm chunks.
• Pick the rosemary leaves and roughly chop.
• Add the potatoes to a lined baking tray and toss with half the rosemary, salt, pepper and a drizzle of oil.
• Once the oven is hot roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

• Peel and grate the garlic (or use a garlic press).
  Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
• Add the broccoli to a lined baking tray and toss with salt, pepper and a drizzle of oil.
• When the potatoes have been cooking for 15 mins, place the broccoli on the middle shelf of the oven and roast until crispy around the edges, 10-12 mins.

• Meanwhile, season the turkey with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. Turkey is cooked when no longer pink in the middle.

• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, lay in the turkey, season to taste with salt and pepper and cook until golden brown and crispy, 5-8 mins on each side.
• Once cooked, remove from the pan and cover to keep warm.

TIP: Cook in batches if your pan is getting crowded.

• Return the pan to medium-low heat and add the creme fraiche.
• Season with pepper then stir in the stock, garlic, half a mustard sachet (per 2P), and remaining rosemary.
• Cook, stirring, until everything is combined and the sauce is nice and smooth, 3-5 mins.
• Once ready, add the turkey back into the pan to coat in the sauce and warm through, 1-2 mins.

• Divide the broccoli and potatoes between plates. 
• Plate the turkey alongside.
• Finish with a drizzle of the creamy mustard rosemary sauce.