PULP RECIPES RECIPES

Steps:

• 1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
  2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
  3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
  4. For the dressing, peel, finely grate and add the onion to a small bowl.
  5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
  6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
  7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
  8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
  9. Drizzle the honey into the pan with the turkey meat and stir through until coated. Turn the heat up to full whack for the last few seconds to really crisp up the meat mixture.
  10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
  11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
  12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
  13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.

Steps:

• 1. To make your gravy When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you. Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top.
  2. Put the tray back on the hob over a high heat. Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy. You can rip the wings off the chicken and break them up into the tray to add more flavour at this point.
  3. When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away). Keep it over the heat and let it boil for a few minutes. Pour the stock into the tray, or add 1 litre of hot water. Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for.
  4. To serve your gravy Get yourself a large jug, bowl or pan and put a coarse sieve over it. Pour your gravy through the sieve, using a ladle to really push all the goodness through. Discard any veg or meat left behind. At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up.