Bread with filet d'Anvers turkey

Filet d'Anvers is the aristocrat of Belgian cold cuts: deep pink, lightly salted, with that distinctive spiced edge of juniper and bay leaf. The homemade turkey version comes surprisingly close to the original — the same deep, lightly smoky savouriness, but without the colourings and preservatives. On whole grain bread with a thin layer of butter, something lovely happens: the salt of the meat, the sweetness of the grain and the creaminess of the butter fall exactly into place. Three minutes of work, but it tastes like Sunday at grandma's.