| 1 | ts | Extra-light olive oil; with a dash of |
| | ; sesame oil |
| 2 | | Yellow onions; peeled and |
| | ; quartered |
| 2 | | Parsnips; peeled and coarsely |
| | ; chopped |
| 12 | md | Red new potatoes; halved and sliced |
| | ; 1.5cm thick |
| 2 | | 10 cm branches of fresh rosemary |
| 1 | ts | Fresh thyme leaves |
| 1 | | 397 g can low sodium chicken stock |
| 1/4 | ts | Freshly ground salt |
| 1/4 | ts | Freshly ground black pepper |
| 680 | g | Turkey breast; skin removed and |
| | ; trimmed of all |
| | ; visible fat and |
| | ; reserved |
| 1 3/8 | kg | Swiss chard; cleaned and trimmed |
| 2 | tb | Arrowroot mixed with 4tbsp water |
| 1 | tb | Fresh parsley; finely chopped |
