They will stay juicier that way. turkey stock: a cup In Istanbul he samples both the food of the sultans and the home-cooked dishes of rural Turkey. soy sauce: 2 tablespoons To celebrate the release of Nigel Slater's Kitchen Diaries II and to coincide with Nigel joining us for a festive webchat, Fourth Estate has kindly allowed us to reproduce some recipes for Christmas leftovers from his new book. No salt, but a little black pepper, then add the turkey meat. Season with a little black pepper, then add the turkey meat. Toss with the watercress. Plot Summary | Add Synopsis chilli sauce: a tablespoon tomato ketchup: a tablespoon Meanwhile, make the salad. Nigel Slater OBE (born 9 April 1956) is an English food writer, journalist and broadcaster. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Nigel visits Turkey, home to one of the world's grandest cuisines. garlic: 3 cloves Bake for twenty minutes, till glistening, keeping an eye on it so it doesn’t burn. Peel and crush the garlic and put it in a mixing bowl. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Set the oven at 200°C/Gas 6. Strip the turkey meat from the bones and tear it into large, irregular pieces. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Peel and crush the garlic and put it in a mixing bowl. honey: 2 tablespoons Save money on clothes, holidays, days out, pregnancy and baby gear, homeware, garden furniture and more with exclusive deals! Then he visits central Anatolia and the Black Sea region. He also serves as art director for his books. Stir in the honey, soy, chilli sauce, ketchup, mustard and turkey stock. Season with a little black pepper, then add the turkey meat. Extracted from Kitchen Diaries II, published by Fourth Estate at £25. Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad. Strip the turkey meat from the bones and tear it into large, irregular pieces. Prior to this, Slater was food writer for Marie Claire for five years. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Set the oven at 200°C/Gas 6. watercress: 4 handfuls a grapefruit Toss gently then tip everything into a baking dish. Strip the cooked meat from the turkey, keeping the pieces as large as you can. To serve, pile the hot turkey onto the salad and serve. He has written a column for The Observer Magazine for over a decade and is the principal writer for the Observer Food Monthly supplement. Enough for 4. grain mustard: a tablespoon Pile the hot turkey on the fruit and watercress and serve. Grind to a paste and transfer to a bowl. Bake for 20 minutes, or until the meat is glistening. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut oil. Nigel slater’s guide to christmas part 1: the turkey - YouTube For the salad: Toss gently and tip into a baking dish. oranges: 2 Subscribe to Mumsnet emails direct to your inbox. Toss with the watercress. Meanwhile make the salad. leftover roast turkey: 4-6 good handfuls Stir in the honey, soy, chilli sauce, ketchup, mustard and turkey stock. Copyright © Nigel Slater, 2012. Read about our approach to external linking.

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