Sous vide turkey breast, red cabbage, pear tarte Tatin, Gorgonzola, chestnut

Preheat a water bath to 68°C

Place the turkey in a vacuum bag with the garlic, thyme and a knob of the butter. Seal in a chamber sealer and cook in the water bath for 2 hours

Meanwhile, make the red cabbage purée. Place the olive oil, red cabbage and shallots into a pan over a medium heat and sweat for 10 minutes. Add the cranberries and port, bring to a simmer and braise until the cabbage is tender and the port has reduced by 3/4

Preheat an oven to 180°C/gas mark 4

Whilst the port is reducing, prepare the pear tarte Tatin. Peel the pear, cut in half lengthwise and remove the core. Place the butter in a small pan with the caster sugar and vanilla pod. Cook slowly over a low heat until caramelised

Add the 2 pear halves cut-side down and cover each pear with the puff pastry circles. Bake in the oven for 20 minutes, or until the pastry is crisp and golden

Remove 6 of the cranberries from the red cabbage mixture and reserve for garnish. Blend the rest of the mixture in the food processor until very smooth, then pass through a fine sieve

Remove the turkey from vacuum bag and carve into 2 neat portions. Sear in hot pan, basting with hot foaming butter, then leave to rest

Peel the remaining pear, cut into wedges and heat with a blowtorch until scorched

To serve, place a portion of turkey on each plate with a portion of the pear tarte Tatin. Garnish with the Gorgonzola, chestnuts, charred pear, baby basil and the reserved cranberries