Roast Turkey Mufaletta
This recipe was sent to us by Jenny, one of our online blogger mums. Her challenge was to cook a summer family meal using turkey for under £10.
Jenny Eatwell
What we thought:
The best bit for me was when you would hit upon a bit that had the redcurrant jelly. It went so well with the cold roasted turkey breast, the cheese and the ham. To have a little burst of intense sweetness amongst all that savoury, was really delightful. 
Essential Ingredient:
Turkey Breast Fillets
1 red pepper

1 yellow pepper

a loaf of crusty bread (8" across, round loaf preferably)

Rapeseed or extra virgin olive oil for drizzling

sea salt & freshly ground black pepper

3-4 tsp green olive tapenade

120g thick cut honey roast ham

2 vine ripened tomatoes

130g roast turkey breast

3-4 tsp redcurrant jelly

200g Ilchester Applewood smoked cheese slices.

To serve:
Picnic favourites.
As a picnic dish wrapped up in cling film it travels perfectly.
  1. Pre-heat your oven to 180degC/350degF/Gas 4. While the oven is heating, cut the peppers in half and remove the stalk and pips. Place them onto a baking tray and drizzle with oil. Season
  2. Cook the peppers for 30 mins or until they are softened and collapsed. As soon as you remove them from the oven, place them into a plastic bag and seal. After some ten minutes or so, you should be able to peel the tough skins off, leaving the flesh in one piece. Set them aside to cool completely
  3. Take the loaf of bread and cut the top off, sufficiently far down that it forms a good "hat", but not so far down that you don't have much room for the filling
  4. Pull the crumb of the bread out of the middle of the loaf and the "hat", leaving a half to a quarter of an inch of bread inside of the crust
  5. Drizzle with a little rapeseed or olive oil ("hat" included) and smooth over with the back of a teaspoon. Season
  6. Begin the layers by smoothing on the olive tapenade, then layer in the ham. I found to work in a spiral was the easiest way
  7. Next, cut the two tomatoes into thin slices and season them. Place one tomato into the loaf as the next layer. Reserve the other tomato
  8. Take the turkey slice and break it into roughly bite sized pieces. Scatter them on top of the tomato, for the next layer. Press down gently to compact the layers slightly
  9. Add the teaspoonfuls of redcurrant jelly in different places, then smooth over with the back of a teaspoon. It doesn't matter if some areas wind up with more than others - this adds to the flavours
  10. Lay on the cheese slices (again, I found a spiral pattern worked well), the last tomato and finish with the pepper slices
  11. Give the contents a little drizzle of rapeseed or olive oil and place the "hat" on top
  12. Wrap the loaf, in its entirety, in cling film and place into the fridge under a very heavy weight for some 3-4 hours
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