Perky turkey

Nigel Slater dresses leftover turkey up with a sweet-and-sour marinade and a zingy citrus salad.


For the salad

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Strip the cooked meat from the turkey, keeping the pieces as large as you can. They will stay juicier that way.

  3. Peel the garlic and add to a pestle and mortar along with a generous pinch of salt. Grind to a paste and transfer to a bowl. Stir in the honey, soy sauce, chilli sauce, ketchup, mustard and a drizzle of groundnut 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.

  4. Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife, then slice thinly. Toss with the watercress.

  5. To serve, pile the hot turkey onto the salad and serve.

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