To prepare stuffing, combine couscous and water in a bowl. Cover for 5 mins. Fluff couscous with a fork. Melt butter in a frying pan. Cook celery, shallots and garlic. Combine shallot mixture in a bowl with remaining ingredients.

Preheat oven at 180 C. Meanwhile, place turkey breast, skin side down, on a board; cover with plastic wrap. Use a meat mallet to flatten turkey breasts to an even thickness. Spoon stuffing along the centre of one turkey breast.

Place the remaining turkey on top, skin side up, to cover. Spread stuffing over one of the turkey fillets. Place the other fillet on top and loop lengths of kitchen string around the fillets. Secure and tie the fillets together with a knot to enclose stuffing. Finish by tying one piece of string lengthways to ensure fillets don’t come apart while roasting.

Place turkey on a baking dish lined with baking paper. Cover the dish with butter-greased foil. Roast for 1 hour. Remove foil and brush turkey with butter. Roast, uncovered, for a further 30 mins, basting frequently with pan juices, until golden brown. Test for doneness by inserting a skewer into the thickest part of the meat. The juices should run clear.

Transfer turkey to a platter, cover loosely with foil, and set aside for 20 mins before carving. Remove string from turkey roll. Slice and serve with cooked carrots and peas. Sprinkle on fresh mint. Add a dollop of redcurrant or cranberry jelly, if you like.