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Spiced Turkey Breast with Apple, Date and Walnut Stuffing

1kg turkey breast, butterflied – ask your butcher

200g sausage meat

25g butter

1 small onion, finely chopped

1 stick celery, finely chopped

35g chopped dates

1 red eating apple, peeled, cored and chopped

35g chopped walnuts

1 tablespoon cooking oil

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Fry the onion and celery in the butter until soft and golden.

Cool and mix into the sausage meat with the chopped apple, dates and walnuts.

Brush a piece of tin foil with the oil and scatter salt on top.

Lay the turkey, skin side down onto the foil and spoon the stuffing into the middle.

Roll up tightly and scrunch the ends of the foil.

Place in an oven set to 180oc for one and a half hours.

Remove from oven and rest in the foil.

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Spice Glaze

2 teaspoons sumac (available from supermarkets)

1 dessertspoon of honey

1 teaspoon balsamic vinegar

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Place the ingredients in a saucepan and bring to the boil.

Remove the foil from the turkey and brush half the glaze on top.

Place in oven and roast for a further 10 minutes, glazing a couple more times.

Slice the turkey and serve.

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Fennel Roast Carrots

4 medium carrots, peeled and cut in half lengthwise

1 teaspoon fennel seeds

½ teaspoon sea salt

2 tablespoons olive oil

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Toss together.

Take a sheet of foil and scatter carrots onto the top. Fold over into a parcel and seal the edges.

Place on a baking sheet and cook for 30 minutes or until soft.