Wash the potatoes thoroughly under cold running water, take a skewer and insert it right through the potato 1/3 from the bottom. Take a sharp knife and cut slits one next to the other until you reach the skewer. Carefully remove the stick, brush with the garlic butter, season with salt & pepper, and bake at 180°C until potatoes are golden brown and soft. 

Wash, peel and cut the vegetables into lengthwise shapes. Line a baking tray with aluminium.

Season the vegetables with salt and pepper, blend in the honey. Lightly crush the garlic cloves and mix in the vegetables. Place on the foil and bake until roasted into a golden brown colour. 

Take a sharp knife and cut the turkey in a way you get a flat large steak. Season with salt & pepper.

Sprinkle with parsley and cranberries, cover with the ham and the cheese. Roll the turkey like a swiss roll. Roll around with the seasoned baking paper. Wrap tightly with cling fill and then in foil.

Place on a bain-marie and cook in a preheated oven for approx. 35 min. Insert a knife through to the centre, remove, the juices should come out clear and without blood.