CHRISTMAS TURDUCKEN WITH BAKED POTATO, GREEN BEAN & OLIVE SALAD

INGREDIENTS: For the Turducken you’ll need: 1 turducken; thawed 500 ml dry sparkling wine 4 sprigs fresh thyme 30 ml grainy mustard 30 ml honey Salt and pepper

For the potato salad you’ll need: 200 g green beans; trimmed 700 g finger potatoes; washed and boiled in salted water until tender 150 g black olives; drained 30 ml pine nuts

30 ml vegetable oil Salt and pepper 100 g butter; melted 30 ml fresh parsley; roughly chopped

METHOD: 1. Preheat the oven to 180 °C. 2. Place the turducken in an oven-proof dish. 3. Rub the mustard, pepper and salt into the turducken. 4. Add the fresh thyme and wine. 5. Drizzle the honey over the turducken and cover the dish. 6. Roast the turducken for 1½ hr then uncover and continue roasting for another 30 min. 7. Baste the roast regularly during the last 30 min. 8. The roast is ready after about 2 hrs in the oven and once it’s beautifully golden. 9. The liquid in the dish can be strained and thickened. If necessary - with a little cornflour over medium heat. 10. In the meantime, prepare the potato salad by placing the beans, tender potatoes and olives in a roasting dish. 11. Cut a few of the potatoes open if preferred. 12. Drizzle with oil and season lightly. 13. Roast in a hot oven for 20–30 min. Then quickly give the potatoes some colour under the grill for a min or two. 14. Add the pine nuts during this time. 15. Mix the chopped parsley into the melted butter and drizzle it oven the warm potato salad. 16. Serve warm alongside.

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