Turkey with Fig, Orange and Mint Marmalade

Put the figs into a pan with the wine and bring to a boil, then simmer very gently for about 60 minutes

Leave to cool and refrigerate overnight

Melt the butter in a pan and fry the turkey fillets until they are cooked through

Remove from the pan and keep warm.

Drain any fat from the pan then pour in the juice from the figs.

Bring to the boil and reduce until about hundred and 50 mL remain

Add the marmalade, mint leaves and lemon juice, then simmer for a few minutes.

Season to taste

When the sauce is thick and shiny pour it over the turkey and garnish with the figs and mint leaves