Roast turkey with quinoa stu

serves 8

½ cup quinoa cooking oil spray

1 large red onion, nely chopped 2 celery stalks, nely chopped 1 green apple, nely

chopped

Preheat oven to 200°C. Bring a medium saucepan of water to the boil. Add quinoa and cook for 15 minutes, or until tender and opaque. Drain and set aside. Meanwhile, spray a medium frying pan with cooking oil and set over medium heat. Add onion, celery and apple. Cook, stirring, for 5 minutes, or until celery is soft. Add reserved quinoa and sage. Stir to make the stuffing.

Place turkey breasts, skin-side down, on a clean work surface and butterfly, opening each turkey breast so it lies flat. Spoon stuffing along the centre of each turkey breast and fold sides to enclose stuffing. Tie folded turkey breasts with kitchen string at 2cm intervals to secure.

Set a flameproof roasting pan over high heat; add olive oil and heat. Cook the turkey for 4–5 minutes per side, or until browned. Pour 1–2 cups water into pan. Transfer pan to oven and roast turkey for 30–35 minutes, or until golden and juices run clear when you insert a skewer into thickest part. Remove turkey from oven, cover with foil to keep warm and set aside to rest for 15 minutes.

Meanwhile, drain roasting pan juices into a medium heatproof jug. Skim any excess oil. You’ll need 2 cups pan juices, so top up with water if necessary. Set a small saucepan over medium heat and add gravy powder. Whisk pan juices and water into powder; bring to the boil. Cook gravy, stirring continuously, for 2 minutes, or until thick. Cut string from the reserved turkey. Slice turkey into medium–thick pieces, divide among 8 plates and serve with the gravy.

Raspberry The time to pick raspberries (above) is when the fruit develop their full colour and come away from the vine easily. Keep the fruit in the fridge for up to five days. Freeze excess by spreading out on trays lined with baking paper, then store in zip-lock bags in the freezer.

Capsicum Depending on your preference, capsicum can be harvested while green or left to ripen to red. Use secateurs to clip the stem, as pulling them off damages the plant. Fruit keeps in the fridge for 2–3 weeks.

Watermelon To tell when a watermelon is ripe, check the tendril on the stem that is closest to the fruit. It should be completely brown and dried up. Use secateurs or a sharp knife to cut the stem near the fruit. Store uncut for up to 10 days.