Instructions: Preheat oven to 180C/350F. Pour the oil into a medium flameproof casserole and cook the onions over medium-high heat until just brown - about 5 minutes. Add the parsnips and potatoes, then the rosemary and thyme. Pour in the chicken stock and add salt and pepper.

Place the turkey breast on top and lay the reserved skin over the meat.

Cover and bake for 50 minutes. The amount of fat that drains into the vegetables is very slight providing you have done a good job of removing the visible fat.

Just before the turkey is done, steam the chard until tender. Transfer the cooked turkey to a cutting board. Peel off the skin; you will see how moist that skin protection has kept the flesh.

To make a glossy sauce, discard the rosemary branches. Remove the vegetables and set aside, leaving the juices in a casserole. Remove from the heat, add the arrowroot slurry, return to the heat and stir until thickened. Return the vegetables to the casserole, add the parsley and stir until well coated and glistening.

To serve: Slice the turkey thinly and put 3 slices on each plate. Spoon the vegetables with sauce over the turkey and put the chard on the side and sprinkle with the parsley.

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