2 bunches of asparagus, woody ends snapped off

2cm-thick slice of sourdough bread, crust removed

120ml extra virgin olive oil

sea salt

2 ripe avocados

20ml red wine vinegar

freshly ground white pepper

1 baby cos lettuce, leaves pulled apart, washed and dried

24 medium-sized king prawns, cooked and peeled

togarashi (Japanese seasoning available from Asian grocers)

bunch of chives, finely chopped

1. Blanch the asparagus in a shallow pan of boiling water for 2-4 minutes, depending on the thickness – it should emerge with some firmness. Refresh under cold running water, then place on a clean tea towel to absorb any remaining water.

2. Use a food processor to pulse the bread until chunky crumbs form. Place a pan on the stove over medium heat, pour in 60ml of the olive oil, add the breadcrumbs and toss until golden. Sprinkle with sea salt, remove with a slotted spoon and drain on a plate lined with kitchen paper.

3. Cut the avocados in half and remove the stones. With a large spoon, scoop out each half, place on a chopping board and cut into 2cm dice.

4. Mix the remaining 60ml olive oil and the vinegar together in a small bowl and season with salt and pepper. Put the lettuce in a large bowl, pour half the dressing over it and toss to combine.

5. Arrange the lettuce on a large platter. Gently place the asparagus and avocado on top and pour over the rest of the dressing, then put the prawns on top. Finish with the fried breadcrumbs, a sprinkle of togarashi, the chives and serve.

Roast turkey with ricotta stuffing

SERVES 8

500g cherries, pitted

100ml balsamic vinegar

extra virgin olive oil

1 brown onion, finely chopped

8 cloves garlic, crushed

50g spinach, ends trimmed

400g fresh ricotta, drained

2 tbsp thyme, chopped

2 tbsp flat-leaf parsley, chopped

180g sultanas, soaked in hot water for 5 minutes and drained

½ cup roasted macadamia nuts, chopped

150g unsalted butter, finely diced and softened

2 eggs

sea salt

freshly ground white pepper

7.5kg turkey

1. Place the pitted cherries in a bowl with the balsamic vinegar and marinate overnight.

2. Preheat the oven to 200°C (180°C fan-forced).

3. To make the stuffing, heat a splash of olive oil in a frying pan. Add the onion and garlic and cook over a low heat for about 5 minutes, until the onion is soft. Remove from the heat and set aside to cool. Blanch the spinach in boiling salted water until just wilted, then drain and rinse under cold water. Squeeze out any excess water, then chop coarsely. In a medium bowl, combine the onion mixture with the spinach, ricotta, herbs, sultanas, macadamia nuts and butter. Crack in the eggs, season with salt and pepper and mix well.

4. Place the turkey on a chopping board. Carefully work your hand under the skin of the breasts and legs to make cavities, then gently work in the stuffing until it is firmly packed. Put any excess stuffing in the bird's cavity. Rub the skin with plenty of olive oil and season inside and out.

5. Place the turkey in a large baking tray and roast for 30 minutes. Reduce the temperature to 170°C (150°C fanforced) and cook for 3.5-4.5 hours. If the bird is larger, add 20-30 minutes for every 500g over 7.6kg. (Use a meat thermometer to ensure a turkey is cooked through: when cooked, the internal temperature of the breast should be 74°C and the legs 80°C.)

6. Reduce the oven temperature to 50°C, cover the turkey with foil and rest in the oven for about 20 minutes.

7. To serve, remove the wings, drumsticks and thighs and cut into pieces. Cut the breast into slices 1-2cm thick, being careful not to rip the skin. Place all the meat on a large platter. Serve the drained sweet-sour cherries on the side, so your guests can spoon them over the turkey.

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