If the turkey steaks are too thick, place between layers of nonstick baking paper and gently flatten them using the base of a saucepan until they are the thickness of an escalope.
Gently heat half the olive oil and fry the onions and pancetta until they have just started to brown. Add the apple and continue cooking for another 2 minutes, stirring frequently.
Now add the butter and when melted, turn up the heat and add the honey, stirring well until the apple has been caramelised; this should take about a minute. Do not allow to burn.
Remove the onion, pancetta and apple from the pan and keep warm.
Now add the remaining olive oil to the pan and fry the turkey steaks on a medium to high heat for 1 minute a side to enable them to brown nicely.
Add the cyder and cyder vinegar, turn up the heat and allow the liquid to cook the meat through with no pink showing, whilst reducing in volume.
When the liquid has just started to become syrupy, add back the cooked onion, pancetta and apple, turn down the heat and add the single cream a little at a time whilst stirring in order to avoid vigorous boiling.
When the cream has been added, taste the sauce and add fresh ground black pepper and (if necessary) salt. Serve with rice or mashed potato, with seasonal green vegetables.
To prevent the honey crystallising, a few drops of water and lemon juice may be added at step 4.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.