Hay roast turkey with maple bacon, sprouts, sage and onion bon bons, roasters and gravy by Monteiths in Edinburgh

Monteiths is a boutique cocktail bar & restaurant in the heart of Edinburgh’s Old Town. The award-winning venue is located just off the historic Royal Mile and combines chic cocktail lounge with intimate restaurant. A favourite of locals and visitors alike, Monteiths is a must for relaxed dining and innovative cocktails. Visit us and experience our unique blend of Kitchen & Cocktails.
For more information go to https://www.monteithsrestaurant.co.uk

Ingredients: Serves 2
4 x 100g slices of oven cooked turkey 
4 x sage and onion stuffing bon bons 
4 x slices of bacon
12 x halved roast potatoes  
20 x halved sprouts 
Olive oil 
Salt and pepper 

Stuffing bon bons:
15g butter
1 onion 
4 sage leaves finely chopped 
65g fresh breadcrumbs 
1/2 beaten egg
Salt and pepper to taste 

Roast potatoes:

12 new potatoes
20g butter 
1 sprig of rosemary 
5ml olive oil
Salt and pepper 

1 Baste the turkey with butter to prevent it from drying out. Pre-heat the oven to 200°C/180°C fan assisted. Cook for approximately 30 minutes per kilo. 
2 For the stuffing bon bons, heat a frying pan until medium hot, add the butter, onions and sage, and gently fry for five minutes until softened.
3 In a bowl, mix the breadcrumbs with the softened onions. Add the egg and season with salt and pepper. 
4 Mix well, then form into golf ball sized balls and place on a roasting tray. Roast in the oven (200°C) for 20 minutes until crisp. 
5 For the maple bacon, oven cook the bacon on a baking rack in the oven (200°C) for 15 minutes until edges begin to brown. Remove and brush with maple syrup and bake for another five minutes until golden brown.
6 Boil the new potatoes (skins on) for 20 minutes until soft.
7. Take off the heat, and allow to cool before removing the skins. 
8 Cut into halves and place on a baking tray with the rest of the ingredients and cover with tin foil. 
9 Roast in the oven (200°C) for 25 minutes turning occasionally until crispy. 
10 Cut the sprouts into halves and boil for five minutes or until tender.
11 Plate up as in the photo.

In association with Taste Communications.