Melt the butter in a small pan

Gently sweat the shallot until it is soft and translucent

Mix together the breadcrumbs, apple, lemon sage and walnut

Add the shallot and butter and season with pepper and a little salt

Stir through the egg

Cover and put to one side

Lay each turkey escalope on a sheet of cling film and cover with a second sheet

Beat with a rolling pin to flatten out the meat to around 1/4cm thickness

Place the filling in the middle of each escalope

Pull up the sides to make a rough parcel

Lay out two slices of serrano ham to make a square

Put the turkey parcel in the middle and pull up the sides of the ham

Top with a third slice, draping the meat over any gaps so that the turkey is completely wrapped up

Either fasten with toothpicks or with butcher's twine (I find the twine easier as you can adjust it to hold your parcel in place)

Put the parcels in the fridge to chill for at least half an hour.

When you are ready to eat, heat the oven to 175-180C

Melt your poultry fat in a roasting tray. Add the paupiettes and baste well. Roast in the oven for 35-40 minutes, checking and basting occasionally.

Gently soften the banana shallots in butter till very soft and slightly golden at the edges

Add the PX and Chicken stock, bring to the boil, then reduce the heat and simmer till the sauce is reduced by 50% and looks slightly sticky

Season with salt and pepper.

Carefully stir through the pickled walnut slices and keep warm till the turkey paupiettes are ready to serve

To serve, cut and remove the twine or toothpicks and plate up. Pour the sauce over, sharing the pickled walnut slices so each diner gets 2 slices or so. Garnish with fresh chopped parsley.