Ingredients

• 4-6 good handfuls leftover turkey meat
• 3 garlic cloves
• salt
• 2 tablespoons honey
• 2 tablespoons soy sauce
• a tablespoon chilli sauce
• a tablespoon tomato ketchup
• a tablespoon grain mustard
• black pepper
• groundnut oil
• 2 oranges
• a grapefruit
• 4 handfuls watercress

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Strip the cooked meat from the turkey
• keeping the pieces as large as you can. They will stay juicier that way.
• 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.
• Meanwhile make the salad. Peel the oranges and grapefruit with a sharp knife
• then slice thinly. Toss with the watercress.
• To serve
• pile the hot turkey onto the salad and serve.