½ cup wild rice
1 cup basmati rice
25g butter
1 medium onion, finely chopped
1 stick celery, finely chopped
few small sprigs thyme, finely chopped
½ teaspoon ground cumin
½ teaspoon ground cinnamon
½ cup dried apricots, chopped
½ cup toasted pinenuts (or almonds or pistachios)
1 teaspoon sea salt
1 egg, lightly beaten
1 cup parsley leaves, finely chopped
pinch saffron, soaked in 1⁄4 cup boiling water for 20 minutes
2 skinless turkey breasts (approx 550-600g each)
approx 12-16 slices prosciutto
25g butter, melted
½ cup dry white wine
1 cup chicken stock (optional)
1 clove garlic
4 anchovies
zest of 1 orange and juice of 1⁄2 orange
2 medjool dates
2 endives
a couple of handfuls rocket leaves

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.


2.Soak the rices separately for 30 minutes, then drain well.
3.Cook the wild rice in boiling, salted water for 30-35 minutes or until just tender.
4.Drain well and set aside to cool.
5.Cook the basmati in boiling, salted water for 6-8 minutes or until just tender, drain well and set aside.
6.Heat the butter in a frying pan, add the onion and celery and fry until soft.
7.Add the thyme, cumin and cinnamon and cook for a minute.
8.Cool the mix then stir through the rices, apricots, pinenuts, salt, egg and parsley.
9.Drizzle through half the saffron mix (reserve the rest for buttering the turkey breasts).
11.Preheat the oven to 200°C.
12.Butterfly the breasts by cutting in half horizontally, being careful not to cut all the way through.
13.Open out the breasts, put between two layers of plastic wrap and use a meat mallet or rolling pin to flatten the meat to 1cm thickness.
14.Lay a piece of baking paper on the bench, lay out the prosciutto in a rectangle big enough to cover the turkey.
15.Combine the butter with the remaining saffron and brush over the turkey breasts, then place them on the prosciutto, overlapping the two breasts so they form a rough rectangle.
16.Add some of the filling (you won’t get it all in, put the rest in a buttered baking dish, cover with foil and cook for at least 30 minutes to heat through).
17.Roll up the turkey breast and tie with string.
18.Season with salt and pepper.
19.Weigh the turkey roll.
20.Put into a roasting dish with the wine and roast for 20 minutes at 200°C, then lower the heat to 180°C and roast for 18 minutes per 450g, until the juices run clear when pierced by a knife.
21.If you have a thermometer, cook until the internal temperature reaches between 72-74°C.
22.Add some chicken stock if the pan liquid seems to be drying out.
23.Allow to rest for 20 minutes before slicing.
24.If you wish to make a pan gravy with the juices, heat a little butter in a pan to melt, add some flour and cook for a minute, whisk in the juices (adding chicken stock if needed) and bring to the boil and simmer gently for 10-15 minutes.
25.Season to taste.
27.Blitz the first four ingredients together and season to taste.
28.Mix with the salad ingredients and allow to wilt slightly before serving.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Sara Black

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