Preheat the oven to 180'C.
Place the baby potatoes in a baking tray and drizzle with olive oil. Sprinkle with sea salt and thyme, transfer to the oven and cook for 40-45 minutes.
Prepare all of the vegetables: Peel and slice the shallot. Peel and dice the carrot. Dice the celery sticks. Peel and finely chop the garlic cloves. Shred the cabbage. Pick the tarragon and parsley from the stalks and carefully chop the leaves. Keep the tarragon stalks for the sauce.
To cook the cabbage: Heat a large saucepan over a medium heat, melt the butter and then sweat the carrots and the celery until soft with a pinch of salt. Add the garlic and the cabbage, season again with salt and add the white wine. Cover with a lid and cook until the cabbage is soft. Just before serving, sprinkle in the chopped parsley.
Lay 5 sheets of pancetta on to your work surface, making sure they overlap slightly. Roll the turkey escalope and then wrap the turkey in the pancetta slices, making sure that the joins are on the underside.
Heat a frying pan to hot and then add the sunflower oil. Add the turkey to the pan and cook for 2-3 minutes on each side. Once the pancetta is golden brown, transfer to the oven and cook for 10-15 minutes depending on the thickness of the turkey.
Sweat the diced shallot in melted butter and add a pinch of salt and some black pepper. Add the tarragon stalks, cook for 1 minute and then add the white wine. Reduce the wine by half and then add the chicken stock. Reduce by half again and then add the double cream. Bring to the boil and check the seasoning. Pass through a sieve and set aside. Once you are ready to serve, reheat the sauce and add the tarragon leaves.
Slice the turkey into 3 pieces. Serve the cabbage in the middle of the plate and place the turkey on top. Add the potatoes and finish with the tarragon sauce.
«Add some traditional flavours to the turkey by placing a few sage leaves inside the turkey escalope when you roll it.»