Rinse the turkey breast under cold running tap water and pat it dry using some kitchen paper. Then dice the turkey up into bite-size chunks.

Peel the silverskin onions. Then transfer the butter, fresh rosemary and the unpeeled garlic cloves to a large pan non-stick and place this over medium-high heat.

Once the butter has melted, add the silverskin onions and the bacon. Then season with a good dash of pepper.

Stir for 4 to 5 minutes. Then add the diced turkey.

Quickly stir fry the turkey until it is brown on all sides. Pour in the kriek beer.

Stir the ingredients well. Then put a lid on the pan and let the turkey simmer for 25 to 30 minutes. Stir regularly. Add extra water or beer if necessary. In the end take the stew off the heat and add the sour cream.

Give it all a good stir. Then check the seasoning and add extra pepper or salt to taste if necessary. Remove what is left of the tough rosemary sprig. Scoop the stew onto deep plates and serve hot.