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Top UK chef Nick Nairn today unveiled his talent in a nationwide challenge to find the nation’s new favourite recipe, one that will be as popular as bangers and mash but which must feature - British turkey!

Self taught Nick, who at the age of 31 became the youngest chef to win a Michelin star in Scotland, and was chosen to cook the main course for the Queen’s 80th birthday celebrations last year, has chosen a dish which flavours turkey breasts with fresh sage leaves before wrapping them in Parma ham and pan frying.

Nick, 48, is going head to head with two other celebrity chefs – Ready Steady Cook’s Lesley waters and Paul Rankin – plus three celebrity amateur cooks, all patrons of the children’s medical charity SPARKS and all better known for their sporting prowess – champion jockey Frankie Dettori, former tennis star and TV commentator Annabel Croft and rugby hero Matt Dawson. Frankie – always first over the fence – has already revealed his recipe for Rolled Turkey, a tasty mix of wine, walnuts spinach and turkey mince. And Nick, who now runs his own cook school, admits he has a lot to live up to!

Try his recipe below – and if you like it visit to vote for Nick. But if you think you can do better, enter your own original recipe for the chance to win a spa beak for two.

Nick Nairn’s Turkey Parma Wraps
Serves 4


8 turkey escalopes cut from breast, about 85-110g each
8 slices prosciutto or Parma ham
Freshly ground black pepper
16 large fresh sage leaves
3 tbsp olive oil
Lemon wedges, to serve
Buttered tagliatelle and rocket salad to serve


Put each piece of turkey between sheets of cling film and bat out thinly with a rolling pin. Season with black pepper.

Put a sage leaf on each escalope then lay a slice of Parma ham on top, making sure it is long enough to cover both sides of the escalope. Turn the escalope over, place another sage leaf on the other side then fold the remaining half of the Parma ham over. Bat down again gently on both sides until the ham merges with the turkey. Don’t worry at this stage if it tears a little and the sage leaf pokes through.

Heat the oil in a frying pan. Fry the escalopes two or three at a time over a high heat, for 1 1/2 minutes, then flip over and fry for another minute until golden brown and cooked through. Remove and keep warm while you cook the remainder. Serve piping hot with plenty of lemon to squeeze over and with some buttered tagliatelle and rocket salad.

For further information please contact:

Jane Seward
FML Public Relations

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