In a large skillet, heat olive oil, butter, shallots and garlic. Cook stirring occasionally until soft and beginning to colour. Add chicken livers and season with salt and pepper. Cook, stirring occasionally, 5 minutes or so, until liver is no longer red but is still raw inside. Pour “koumandaria” and wine in skillet. Add thyme and parsley. Lower the heat and simmer until almost no liquid remains in the skillet. Use your spatula to break larger pieces of liver into smaller ones. Mix in raisins and pine nuts. Set aside to cool slightly while you prepare the turkey breast.

Cover a wooden board with plastic wrap. Lay turkey breast on the board and open up. Use a sharp knife slice the fatter part of the breast in half, but not all the way through.

Cover breast with another piece of plastic and pound with a rolling pin to roughly an even thickness. The larger you make the breast, the easier it will be to stuff and roll. Roll up the breast and set aside.

Lay a piece of pork intestine fat on the plastic wrap and open it up well. Use overhanging pieces to cover any holes. Season all over with salt and pepper. Lay the turkey breast on top.

Spread with the mustard and season with salt and pepper. Spread breast with about 1/3 of the stuffing, pressing down well to help adhere. Sprinkle with the cheese.

Roll up breast as tightly as you can, starting from the shorter side if there is one. Don’t worry if some of the stuffing escapes during the process, you can push it back in again.

Roll the breast roll into the pork intestine. Roll it once more in the second piece. Cut out excess and tuck edges under.

Tie roll with pieces of string. I find that this helps the roll keep its shape after it cooks. At this stage you can keep the roll in covered in the fridge for 24 hours.

To roast the turkey, preheat oven to 200° C fan. Place turkey roll in a lightly oiled baking pan. Roast for 50 minutes. Increase oven temperature to 220° and roast 10 minutes more. Remove from oven and let roll stand for 30 minutes before cutting and serving.

Serve plain, with a simple wine and mustard gravy or a selection of mustards.