• Preheat the oven to 240°C/220°C fan/gas mark 9.
• Halve the potatoes, quartering any larger pieces, and pop onto a lined baking tray. 
• Toss with paprika, salt, pepper and a drizzle of oil. 
• Spread out in a single layer.
• Roast on the top shelf of the oven until fork tender, 25-35 mins.

• Meanwhile, pick the tarragon leaves from their stalks and finely chop (discard the stalks).
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
• Trim the green beans.
• In a bowl, mix the tarragon, breadcrumbs and cheese. Season with salt and pepper.

• Pop the turkey on a separate lined baking tray. Season with salt and pepper. Spread the mayo over the top.
• Top with the crumb. Press down firmly with the back of a spoon. Drizzle oil over the crumbed turkey.
• Bake the turkey on the middle shelf until cooked through and golden, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw turkey. Turkey is cooked when no longer pink in the middle.

NOTE: Swapping to chicken breast? Crumb as instructed and bake until cooked through, 25-30 mins.

• Place a large pan over high heat with a drizzle of oil.
• Add the carrot and fry until tender, 5-6 mins.
• Add the green beans and fry until starting to char, 2-3 mins.
• Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil.
• Cook until tender, 4-5 mins. Remove from the pan and cover to keep warm.

• Return the pan to medium heat with a knob of butter.
• When melted, add the demi-glace and 50ml water (per 2P) and stir until warmed through, 2-3 mins.

TIP: Add a splash of water to loosen the sauce if necessary.

• Divide the roasted potatoes, tarragon and cheese crusted turkey and pan-fried veg between plates.
• Serve the demi-glace sauce alongside.