2 x 400 g (13 oz) cans butter beans, rinsed and drained
handful of sun-blush tomatoes, roughly chopped
50 ml (2 fl oz) double cream
salt and pepper
Mix together the rosemary, three-quarters of the parsley and the butter and smear over the turkey joint. Season to taste.
Place in a roasting tin with the garlic cloves, pour the wine and stock into the tin and arrange the pancetta on top of the turkey. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes.
Put the beans, tomatoes and cream into the roasting tin, topping up with a little water if necessary. Season to taste, then return to the oven for a further 3–5 minutes or until the turkey is cooked through and the beans are warm.
Cut the turkey into slices and arrange on plates with the crispy pancetta and the beans, sprinkled with the remaining parsley.