Serves 4


2.5kg turkey crown butterflied, most of outer fat removed

3 onions, sliced

6 cloves garlic, sliced

100ml red wine vinegar

50ml port

150ml chicken stock

100g harissa paste

30g smoked paprika

25g sumac

15g cinnamon

30g sea salt

For the cucumber salad

2 cucumbers, peeled, deseeded and cut into thick half moons

2tsp chilli flakes

tbs sea salt

juice zest 1 lemon

For the sauce

100ml greek yoghurt

100ml tahini

half head roasted garlic

To serve

chopped tomatoes

pickled chillies

shredded lettuce

Turkish flatbread



1. Slice the onion and garlic and put into an ovenproof dish – pour over the red wine vinegar, port and chicken stock.

2. Sit the turkey on top and rub in the harissa paste.

3. Mix together the paprika, salt, cinnamon and sumac and sprinkle on top of the turkey.

4. Cover and roast at 160°c for 2 hours. Take off the cover and roast for 1 hour more to crisp up. Shred or slice (Add a little water to the base if it’s drying out).

For the Salad

5. Simply mix all together, except the lemon and let stand for 1 hour

6. Add the zest and juice of the lemon.

For the Sauce

7. Mix together all ingredients

8. Serve a mound of meat with all the trimmings and make your own Christmas kebabs


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