- Heat 1 tsp of the oil to a frying pan and add the turkey. Fry for 2 minutes on each side to brown the outside. Then put them on a plate, cover with foil and set aside, reserving any juices.
- Add the other tsp oil to the same pan and add the leeks. Fry gently, stirring regularly, for 5 minutes until they start to soften, but don't allow them to brown.
- Add the garlic, white pepper, flour and mustard and mix well so the leeks are coated, then gradually stir in 200ml water until it starts to thicken.
- Gradually stir in the milk and carry on cooking and stirring, until the leeks are soft. If the sauce gets too thick, just stir in a little more milk.
- Add the turkey escalopes back to the pan along with any juices that have come from them and cook for 2-3 minutes.
- Remove the turkey and add the cream cheese and parsley to the sauce, mix well. Pour over the escalopes and serve with seasonal vegetables.
- You could use this recipe with pork escalopes or chicken breast. It's also good with or cod or salmon.
- Try adding different herbs instead of parsley, such as tarragon, coriander or dill.
- For a vegetarian version, use 400g whole mushrooms in place of the turkey