Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad.
4-6 good handfuls leftover roast turkey meat
3 garlic cloves
2 tablespoons honey
2 tablespoons soy sauce
a tablespoon chilli sauce
a tablespoon tomato ketchup
a tablespoon grain mustard
225-250ml/8-9fl oz turkey stock
a little vegetable oil
2 oranges
4 handfuls watercress
Preheat the oven to 200C/400F/Gas 6.
Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.
Peel and crush the garlic and put it in a mixing bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard, turkey stock and a drizzle of vegetable oil. Season with a little black pepper, then add the turkey meat. Toss gently then tip everything into a baking dish. Bake for 20 minutes, or until the meat is glistening.
Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress.
To serve, pile the hot turkey onto the salad and serve.
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