Preparation

1. Soak the raisins in a bowl of lukewarm water.
2. Sprinkle the turkey breast with black pepper and place the rosemary sprigs into the netting.
3. Pour the extra virgin olive oil in a high-top pan and place the meat in it. Brown on high heat, while turning constantly to seal the entire surface.
4. Add the wine, and, once it’s boiling, lower the heat, then cover and let it cook for 45 minutes, until all the liquid has evaporated.
5. Place the turkey on a chopping board, remove the netting and cut it into thin slices. Place them in an oven dish, a little bit overlapped.
6. Melt the butter in a pan, add the rinsed spinach and a little bit of salt. When they have withered and the water has evaporated, add the raisins (after squeezing them to remove the water).
7. Place the spinach around the turkey slices and keep warm in the oven at 100°C.
8. In a small pan, bring 250 ml of water to a boil, then pour half of the pack of Brown Sauce a little bit at a time, mixing constantly to prevent lumps from forming.
9. Pour the Brown Sauce onto the turkey and garnish with the chopped walnuts. Serve hot.

NOTE: You can replace the walnuts with roasted pine nuts and the spinach with your favourite vegetables.