Half Turkey Recipe:

Ingredients:

• Half a Turkey (Zuu used a 7kg bird)
• 10 piri piri or birdseye chillies
• 10 dried piri piri chillies
• 4 cloves of garlic
• 2 tbsp dried oregano
• 2 tbsp paprika
• 175ml olive oil
• 100ml red wine vinegar
• 3 tbsps brown sugar
• 2 tsps salt

Method:

Place all the marinade ingredients together in a blender and blend until smooth. Rub all over the turkey and marinade for 24 to 48 hours. Heat a grill or barbecue on high and place the turkey breast side down, turning regularly for 1.5 hours until cooking. Rest and serve.

Peri Peri Croquettes Recipe:

Ingredients:

• 400g mashed potato
• 50g grated cheddar
• 50g grated mozzarella
• 2 tbsps peri peri spice mix
• 2 tsps chilli flakes
• 1 tsp salt
• 100g flour
• 100g panko
• 2 eggs, beaten

Method:

Mix the potato, cheeses, peri peri, chilli flakes and salt to a smooth mix. Shape into 30g croquettes and chilli. Roll the croquettes in the flour, then eggs, then panko and transfer to a lined tray. Fry at 170 until golden and molten.

Brussels Sprouts Slaw Recipe:

Ingredients:

• 500g brussels sprouts, finely sliced
• 2 spring onions, sliced
• 90g dried cranberries
• Juice and zest of 1 lemon
• 1 tbsp dijon mustard
• 3 tbsps mayo or vegan mayo
• Salt and pepper

Method:

Mix all the ingredients together and season to taste

Vegan & Halal Pigs in Blankets Recipe:

Ingredients:

• 12 veggie sausages, roasted
• 4 parsnips, peeled lengthways into long strips with a peeler
• 2 tbsps olive oil
• Cranberry sauce to serve

Method:

Wrap the sausages in the slices of parsnip. In a pan heat the oil and then fry the pigs in blankets until golden. Serve with cranberry sauce