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The piquant taste of English Stilton mingles beautifully with poached turkey meat in this wonderful turkey salad recipe from Dominic Chapman. This is a tasty light lunch that could also be a stunning side dish to a larger main.
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First, poach the turkey. Add the leg to a pan of water and bring to the boil with the thyme, bay leaves, carrot, onion, celery stick, leek and head of garlic. Once boiling, reduce to a simmer, cook for 10 minutes and allow to cool in the water
In a small bowl, whisk together the rest of the Stilton with 30ml of boiling hot water, adjusting until it reaches a rich, smooth, dressing consistency
Add the dressing and vinaigrette to the turkey salad and season with salt and pepper to taste. Gently combine the chicory leaves with the turkey salad, pea shoots, chervil and lettuce. Serve immediately
Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.
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Turkey, Stilton, chicory and walnut salad
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