Turkey wellington
Ingredients 1.5kg fresh skinless turkey breast, trimmed 500g fresh chorizo sausages 1 cup dried breadcrumbs 1 bunch English spinach, stems removed 5 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 275g jar jellied cranberry sauce Broccolini rice (see note), to serve Method Using a sharp knife, cut turkey along 1 long side (do not cut all the way through). Open up turkey to lay flat. Using a meat mallet or rolling pin, flatten until 1cm thick. Discard chorizo casings. Crumble chorizo and combine with 1/2 the breadcrumbs. Using damp hands, spread chorizo mixture over turkey. Roll up turkey, from 1 long side, to form a log. Refrigerate until required. Preheat oven to 180C/160C fan-forced. Line a large baking tray with baking paper. Place spinach in a colander over sink. Run hot water over leaves until just wilted. Drain. Squeeze excess water from leaves. Pat dry between pieces of paper towel. Set aside. Place 1 pastry sheet on a board. Br...