Reheat the oven to 180ºC.
Rehydrate the blackberries by putting them in water. At the same time, take a small amount of ice (a handful or so) and mix it with saffron and salt. Thanks to this the saffron gets a more vivid colour.
Cut the turkey breast into thin slices. Marinate in the saffron water for 10 minutes. Save the remaining water for later. Then brown the turkey in a frying pan.
Then, split the sugar canes in half, and top each with two blackberries, two dates and a slice of turkey. Cover with the other half of the cane and tie it with a string or baking twine so that it doesn't move. Place the sugar canes in the oven for about 20 minutes, being careful not to burn the turkey.
Meanwhile, chop the shallot and caramelize it in a pan with olive oil. Then add the saffron water, the water from rehydrating the blackberries, and the remaining finely chopped dates.
Let it cook for a few minutes and mix it all well until it becomes a smooth sauce.
Lastly, chop and sauté a selection of vegetables.