Step 1: Place the turkey breast, skin side down on a chopping board, butterfly the thicker part of the breast and then gently flatten with a meat mallet so that the breast thickness is the same all over. Then place onto a tray, skin side up and place into the fridge (to dry out the skin slightly) while you prepare the stuffing.

Step 2: To make the stuffing; heat the butter until nut brown then add the olive oil to inhibit the butter from burning into a non-stick frying pan over medium high heat. Add the onion, then reduce the heat to low and cook for 20 minutes or until caramelised. Add the rosemary and cook for a further 2 to 3 minutes, then remove from the heat.

Step 3: Place the breadcrumbs, lemon thyme, parsley, pear paste, lemon zest and onion mixture into a large bowl and mix together well, then stir through enough Extra Virgin Olive Oil to just bring the stuffing together, season to taste with sea salt & freshly cracked black pepper.

Step 4: Pre-heat a fan forced oven to 180c.

Step 5: Remove the turkey breast from the fridge, place it on a chopping board, skin side down. Spoon the stuffing down the centre of the breast. Then lift 1 side over the stuffing then roll over so that the stuffing is now contained within the breast. Using butchers’ twine, truss the breast at 2 cm intervals along the length to secure it into a compact roll.

Step 6: Place the turkey breast onto a large, lined baking tray, brush with olive oil and season with sea salt. Place into the pre-heated oven and roast for 1 hr & 40 minutes or until the centre reaches 62c on a meat thermometer. Remove from the oven and allow to rest for 10 minutes and the internal temperature should reach 67c.

Step 7: Drizzle with Verjuice and turn over to rest for a further 10 to 15 minutes.

Step 8: To serve, slice into thick slices and serve with pan juices.