Stuffed Turkey Escalope with Wild Garlic Mango Chutney on Barley Risotto

Cut a pocket in each of the turkey cutlets. Cut the wild garlic into strips and mix with the mango chutney. Spread it evenly on the turkey cutlets and fold them. Season the cutlets and fry them in hot oil in a frying pan.

Bring salted water to the boil. Add one unpeeled onion and one bay leaf seasoning. Make the rolled barley al dente, drain and rinse well. Then add it again to the saucepan, add cheese and whipped cream, and season as it heats up. At the very end, complete with fresh herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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