Heat the oven to 190°C (375°F) Gas 5. Cut 8 pieces of foil, large enough to enclose the turkey escalopes, and then lightly grease them with margarine.

Roughly chop two-thirds of the apricots and mix in a bowl with the ground almonds. Spread equal portions of this mixture on one half of each escalope and then fold the

other half over to make a sandwich.

Place each stuffed escalope on a piece of greased foil. Fold up the sides of the foil without sealing, put a knob of margarine on each escalope and then pour 1 tablespoon wine over each. Season well with salt and pepper and loosely fold the foil to enclose the stuffed escalope. Seal and place the parcels on a baking sheet and cook in the oven for about 30 minutes.

To serve the escalopes: remove the foil and transfer the meat to a warmed serving platter, pour over the juices, then garnish with the remaining apricot halves and top with the watercress.