I have pretty much given up on cooking a whole bird, unless there is a huge crowd for Christmas – a boned-out breast is pretty easy and fuss free. For the stuffing I use tart dried apricots from Bridge Hill in Central Otago, but you could change the fruit as you prefer. Currants, cranberries, prunes or other dried fruit would be lovely here. The accompanying salad and dressing are inspired by one that LA-based chef Nancy Silverton served at her VWOAP dinner in August.
Recipe Tag: rice
These lentil patties are super-easy to make and are great to make ahead of time as they hold together better after chilling in the fridge. You could prepare these up to 2 days beforehand and cook when ready to eat. The vibrant green tahini sauce can also be made well in advance and stored in the fridge, leaving only the beetroot-stained rice and cavolo nero to make. Cavolo nero, often called Tuscan kale, is pretty easy to get your hands on nowadays, however use whatever greens you like: silverbeet, spinach or curly/purple kale would all be great. Use regular breadcrumbs and soy sauce if gluten isn’t a problem for you.