First make the honey-glazed parsnips,
Meanwhile, make the cranberry-pomegranate compote, bring the sugar, molasses, cayenne pepper and mustard seeds to the boil in a small pan, then add the cranberries and a little salt, gently stirring. You want half the cranberries to burst, but not all or you’ll have a pan of mush! Take off the heat.
Bring a pan of water to the boil and carefully add 4 of the eggs with a slotted spoon. Boil for 4 minutes only – adjust this time depending on their size. Remove the eggs from the pan and place in a bowl, then let cold water run over them for 5 minutes to cool them completely. Shell and keep in the fridge.
Season the flour and use to coat the steaks one at a time. Whisk the remaining egg and dip the steaks into this one at a time. Lay the panko on a plate and coat the turkey evenly on both sides in that, pressing the crumbs in so they adhere.
Heat a deep-fryer or a pan with
Place the turkey on warm plates. Mix the watercress with the parsnips and any roasting pan juices, and divide between 4 plates. Dollop on the compote and finally sit a halved egg in the centre of the plate.
© 2005 Peter Gordon. All rights reserved.