Creamy almond turkey

1. Heat the oven to 180C/350F/Gas 4.

2. Melt the butter in a shallow flameproof casserole. Add the turkey fillets and fry over moderate heat for 2-3 minutes on each side until lightly coloured. Remove from the casserole with a slotted spoon and reserve.

3. Sprinkle the flour into the hot butter in the casserole and stir over low heat for a couple of minutes until straw coloured. Gradually stir in the chicken stock, then simmer, stirring until thick and smooth.

4. Stir in the tomato puree and ground almonds and mix well. To give more taste season it with salt and pepper.

5. Return the turkey fillets to the casserole. Cover and bake in the oven for 30 minutes.

6. Meanwhile, brown the flaked almonds: put them into a heated, ungreased frying pan and shake the pan over the heat until the almonds are light brown all over. (Word of Warning, be careful as the almonds burn easily!)

7. Add the cream to the cooked turkey and stir it into the sauce. Sprinkle the brown almonds over and serve.