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Duck recipes

Warm roasted duck and turnip salad

30 minutes

Afternoon tea

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

20 minutes

Pepper recipes

Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Minted brinjal and Labneh creamy mash

10 minutes

Golden, magenta and candied micro-beet salad

Cheesecake recipes

Panfried hake with polenta and wilted baby spinach

20 minutes

Christmas dessert

Christmas pudding trifle

10 minutes or one hour, depending on method

Seafood recipes

Classic Christmas pudding in honey ginger syrup

10 minutes or 1 hour, depending on method

Panettone wafers layered with creamy yoghurt and fresh fruit, drizzled with nougat cream

10 to 15 minutes

Turkey recipes

Christmas turkey with lentil salad and lemony mushrooms

2 hours 30 minutes

113 of 131

Christmas turkey with lentil salad and lemony mushrooms

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 2 hours 30 minutes

Ingredients

4 kg double-breasted turkey
2 x 400 g cans lentils, drained and rinsed
½ cup chopped Italian flat-leaf parsley
10 red salad onions, finely sliced
2/3 cup extra virgin olive oil
100 g shiitake mushrooms, sliced
100 g king oyster mushrooms, sliced
Sea salt and freshly ground black pepper, to taste

Method

To roast the turkey: Preheat the oven to 180°C. Remove the turkey from its packaging, keeping it in the tinfoil tray and covering the flesh with additional tinfoil. Place in the oven and, after an hour and a half, remove the tinfoil.

Roast for a further 45 minutes, occasionally basting the turkey with its juices, or until the bird is cooked through and the skin crisp. Remove from the oven and allow to rest for a few minutes.

To make the salads: Place the lentils, parsley and salad onion in a bowl, with the juice of 2 lemons and ½ cup olive oil. Mix until combined. In a separate bowl, add the mushroom and coriander, with the remaining lemon juice and olive oil.

Season both salads and set aside to allow the flavours to infuse.

To serve: Add good helpings of the lentil and mushroom salads to each plate, and top with a succulent carving of turkey. Serve warm.

Discover more turkey recipes here or browse more festive recipes here.

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Christmas turkey with lentil salad and lemony mushrooms

Christmas turkey with lentil salad and lemony mushrooms

Ingredients

Method