Lay the bacon in strips on a sheet of cling film with edges overlapping slightly to make a continuous ‘blanket’ - this keeps the turkey juicy while cooking as well as for decoration.
Place the turkey breast skin side down onto one end of the bacon with the cling film still underneath.
Split open the thick part of the breast and butterfly it outwards.
The trick is to get it roughly rectangular shape so it covers all the bacon
Cover the turkey with cling film and beat flat using a rolling pin or meat tenderiser.
Next make the stuffing, place the veal in a food processor. Add the chicken liver and process until very smooth then transfer into a bowl.
Melt the butter in a saucepan, stir in the corn flour and add the milk. Cook until it thickens.
Leave to cool for 5 minutes then stir into the minced veal and chicken liver.
Fold in the egg whites, pistachio nuts, sea salt flakes and ground white pepper, green pepper, nutmeg and sage.
Peel off the cling film from the top of the turkey and spread the stuffing in a line along the long edge of the turkey.
Roll tightly over, using the cling film under the bacon to help you make a neat sausage shape. Remove the cling film and then roll the whole lot in aluminium foil twice – making sure the roll is as tight as possible.
Put 1tbsp of olive oil in the bottom of the roasting tin, add the ballotine, cover with foil, and roast for about 1½ -2hours.
At the end of the cooking time, remove the foil and pour off the juices from the roasting tin into a saucepan.
Heat the grill and place the ballotine under the grill to brown, turning regularly for even colouring.
Set aside to rest and carve generous slices.
Method for the creamed garlic saffron mashed potatoes
Place the potatoes into a saucepan of salted water, bring to the boil and simmer for about 20 minutes until the potatoes are soft.
Meanwhile, warm the cream in a pan with the saffron and leave to infuse.
Melt the butter in seperate pan and add the crushed garlic, warm very slowly without browning to soften the garlic and to infuse the butter.
Drain the potatoes, return to the pan to drive off any excess moisture, then mash.
Mix in the saffron cream and garlic butter, season to taste.
This can be piped into the plate when ready to serve.
Method for the crab apple jelly gravy
Reduce the cooking juices from the turkey ballotine until they are rich and thickened.
Stir in the crab apple jelly and finish with the butter.
Method for the beans
Preheat the oven to 200°C/400F/Gas 6.
Warm the oil in a add the lemon zest and let it sizzle gently for about 30 seconds.
Leave to cool for a couple of minutes and then stir in the herbs, leave to infuse for 20 minutes.
Put the beans into a bowl and pour in the oil, make sure the beans are covered well with the oil.
Season liberally with the sea salt and ground black pepper.
Place on a baking tray and put into the oven for about 10 to 15 minutes until the beans are tender and start to colour.
Serve with a squeeze of lemon if you fancy, the sharpness of the beans will work well with the crab apple jelly.
Pipe the mash into the centre of the plate.
Top with a slice of the turkey ballotine.
Scatter the beans around the edge of the plate, then finally spoon over the gravy.