Roast turkey with two tangelo-inspired stuffings

3.5-4.5kg turkey (Crozier’s Organic)

4 litres water

1 cup coarse sea salt

3 bay leaves

1 tsp each of peppercorns, fennel seeds, coriander seeds and juniper berries

5 tbsp olive or avocado oil

3 tbsp butter

salt and freshly ground black pepper

small sprigs of thyme

1 cup riesling or dessert wine

CRANBERRY STUFFING

1 cup dried cranberries

1 tangelo, zest and juice

3 tbsp extra virgin olive oil

1 large onion, finely chopped

pinch of cinnamon

2 cups roughly cubed sourdough bread

1 cup chicken stock or wine

2 tbsp fresh tarragon, chopped

salt and freshly ground black pepper

SAUSAGE NECK STUFFING

400g good pork sausages

2 tbsp butter

2 tbsp olive oil

1 small onion, finely chopped

2 tbsp chopped sage

1 tangelo, zest and juice

1/2 cup fresh white sourdough breadcrumbs

salt and freshly ground black pepper

GRAVY

2 tbsp flour

1 litre chicken stock

Defrost the turkey in the refrigerator over 2 days. To brine the turkey, bring a litre of water to a boil in a large stainless-steel preserving pan, then add the salt, herbs and spices, stirring to dissolve the salt. Leave to cool completely before adding the remaining 3 or more litres of water and the turkey. Ensure the cavity fills with brine, then weight the bird so it is completely submerged. Refrigerate overnight or for 24 hours.

Meanwhile, make the stuffings. For the cranberry stuffing, combine the cranberries and tangelo juice and zest, then leave for at least 30 minutes. Heat the oil in a large frying pan, then gently sauté the onion until golden. Add the cinnamon and cook for a minute. Add the bread cubes with the stock or wine and combine well. Remove from the heat and add the soaked cranberries and juice and the tarragon. Season to taste with salt and pepper. When the mixture is cold, fill the turkey body cavity and tie the legs together with string and bamboo skewers to keep the stuffing inside.

For the sausage stuffing, lightly brown the sausages, then set aside to cool. Slice. Melt the butter and oil together in a frying pan, then fry the onion and sage until golden. Remove from the heat, cool and add the sliced sausages with the tangelo zest and juice, breadcrumbs and a generous amount of salt and pepper. When the mixture is completely cool, stuff it into the turkey’s neck cavity and close it with a bamboo skewer.

To prepare the turkey, rub the surface with the oil and butter, then sprinkle liberally with salt and black pepper. Dot small sprigs of thyme over the top. Place in a roasting pan with the wine.

Bake in a preheated 190°C oven for about 2 hours or the time recommended on the wrapping. Baste occasionally with the juices. When completely cooked, the turkey should be crisp and golden, with loose legs. Rest the bird, loosely covered in foil, while you make the gravy.

To make the gravy, discard most of the fat in the roasting pan, retaining the meat drippings on the bottom. Add the flour, then stir well over the heat, loosening the drippings, until slightly brown. Add the stock. Stir until the gravy comes to a simmer, then let it bubble slowly while the turkey is being carved.

To serve, arrange the meat slices on a platter, then surround with spoonfuls of stuffing. Serve the gravy in a jug.

Serves 12, but the recipe can be scaled up for a larger turkey

Wine match: chardonnay or pinot noir

Roasted salmon with dill mayonnaise

1 side of fresh salmon

1 cheek of preserved lemon, finely chopped

1 tsp salt

freshly ground black pepper

a large handful of fresh dill sprigs

juice of 2 lemons

garnish: dill sprigs and lemon wedges

MAYONNAISE

3 egg yolks

1 tsp salt

2 tsp dijon mustard

1 lemon, juice and zest

1 large cup avocado oil

2 tbsp finely chopped dill

Preheat the oven to 170°C. Place 2 long strips of baking paper on a large baking tray, then arrange the salmon on top, skin-side down. Scatter the preserved lemon, salt, pepper and lots of dill sprigs over the top. Pour the lemon juice over the top.

Place 2 pieces of baking paper over the top, then roll and fold all the edges together to seal the salmon into a parcel. This can be done ahead and the fish baked for an hour before serving, or it can be cooked ahead and refrigerated until needed. I prefer it served slightly warm.

To bake the salmon, place the baking tray in the oven for 15-20 minutes. When it is just cooked through, remove from the oven and leave to stand on the paper for about 10 minutes.

To make the mayonnaise, whizz the yolks, salt, mustard and lemon juice and zest together in a food processor. Then, with the motor running, slowly pour the oil down the feed funnel. It will form a thick emulsion. Stir in the dill, then taste and add extra salt if needed.

Makes 1 large cup that will last for 3-4 days in the fridge.

To serve, remove the top layers of paper, place the salmon on a serving platter and decorate with sprigs of fresh dill and lemon wedges. Serve the mayonnaise separately.

Serve 10-12

Wine match: chardonnay

New potatoes with butter and mint

1kg fresh new baby potatoes (little perlas or jersey bennes)

2 sprigs plus a handful of sliced mint

4 tbsp butter

salt and freshly ground pepper

Scrub the potatoes, then gently simmer in salted water with a sprig or two of mint until tender. The fresher the potatoes, the more quickly they will cook – 10-12 minutes. Strain the potatoes, then return to the pan and toss in the butter, extra salt if needed and lots of black pepper. Leave over a gentle heat. When ready to serve, tip everything into a bowl. Scatter the sliced mint on top.

Serves 8-10

Tomato and avocado salad with basil

about 1kg of assorted ripe tomatoes

2 firm, ripe avocados

½ cup basil leaves

1 lemon, zest and juice

salt and freshly ground pepper

2 tbsp avocado oil

Slice the tomatoes, then place on a salad platter. Chop the avocados into neat chunks and add. Strew the basil leaves and zest over the top, then sprinkle on the juice. Season with salt and pepper, then drizzle with the oil.

Serves 8-10

Quinoa and roasted vegetable salad with vincotto dressing and parsley

1 cup of quinoa (Ceres Organic or NZ grown)

3 cups water

2 kumara

3 carrots

3 fennel bulbs

4 courgettes

1 tsp ground cumin

4 tbsp extra virgin olive oil

1 tsp salt

fresh thyme sprigs

1 red sweetie capsicum

DRESSING

2 tbsp vincotto (or balsamic vinegar)

4 tbsp extra virgin olive oil

salt and pepper to taste

1 cup finely chopped parsley

Wash the quinoa thoroughly under cold water using a fine sieve while gently rubbing the seeds to help remove residues. (The seeds are often coated in saponins, a natural insect repellent, which need to be removed.)

Add the quinoa and water to a saucepan, then bring to the boil. Reduce the heat, cover, then simmer for 15-20 minutes until little “tails” appear. Uncover and let the quinoa sit until the liquid is completely absorbed. Lightly fluff up with a fork.

Preheat the oven to 190°C. Peel the kumara and carrots, then cut into neat chunks. Neatly slice the fennel and courgettes. Put the kumara, carrot and fennel into a roasting pan, sprinkle over the ground cumin, oil, salt and thyme sprigs, then place in the oven.

Seed the capsicum, then cut into thick slices. After the vegetables have been roasting for 20 minutes, add the capsicum and courgette pieces, tossing well in the oil. Roast until all the vegetables are tender and starting to turn golden. Remove from the oven and cool slightly.

Make the dressing by shaking the vincotto, oil, salt and pepper in a jar.

To finish, toss the vegetables and quinoa together in a serving dish with the dressing and parsley.

Serve warm or cold, but if the salad has been in the fridge, allow it time to come to room temperature.

Serves 8-10