Instructions: Heat the oil in a large frying pan, stir in the mushrooms and salad onions and gently fry for 3-4 minutes until softened but not browned.

Allow to cool.

Place the Creamery into a small mixing bowl, stir in the sauteed mushrooms, salad onions, diced ham and add seasoning to taste.

Heat the remaining tablespoon of oil in the frying pan, cook two escalopes at a time for 10-15 minutes each side, until golden brown and thoroughly cooked through.

Place the escalopes onto a baking tray and pour any cooking juices from the frying pan into the cream cheese mixture and mix in.

Preheat a hot grill.

Divide the cream cheese mixture into four and spoon onto each escalope smoothing the mixture to the edges.

Place the topped escalopes under the grill for 4-5 minutes until the mixture starts to brown and slightly melts.

Notes Serve the turkey escalopes immediately and accompany with baked potatoes or rice, and green vegetables or a mixed salad.

NOTES : Succulent turkey escalopes topped with a creamy mixture of soft cheese, smoked ham and mushrooms.

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