Oasis of the Middle East

1. To prepare the Turkey, first of all take the thigh and leg meat off the bird. To separate the thigh from the leg, cut down the natural line which joins the two pieces together. Make sure that you take the thigh bone out the cut but keep skin on the thigh. Remove the leg bone and all the sinew from the leg meat with the skin removed.

2.  Add the marinade to the leg meat and keep in the fridge for about twenty five minutes while you get everything else ready and cooked.

3. With the Turkey thigh, chopped some shallots and garlic and add to the casserole dish, preheat the oven to 165 degrees and add some olive oil into a large frying pan. Sear the turkey thigh meat and add to the casserole dish, add the herbs on top and pour over the turkey stock. Put the lid onto the casserole dish and place in the oven for 35-40 minutes. The turkey meat needs to be about 75 degrees with no blood running out of the centre.

4. Chop all the Moroccan chutney ingredients into fine dice so that they will cook quickly. Add all the ingredients to a small saucepan, with the lemon infused oil and a bit of turkey stock. Cook slowly on the stove, but make sure that it doesn't burn.

5. To make the yellow spilt pea hummus, add the boiling water with the yellow spilt peas to a saucepan and boil them until they are soft. Strain the peas and add to the blender with the chilli garlic, and the water which you used to cook the yellow spilt peas in. When blended check for seasoning and then add to a piping bag and keep warm.

6. When the turkey thigh is cooked, take it out of the oven and let it rest. When cooled enough, cut the turkey thigh into shredded little pieces and keep warm ready to add to the chutney right at the last minute before plating.

7. Take the leg meat for the bonbon out of the fridge and put through the mincer to make fine mince. Beat into the mixture half an egg white and around 25-50ml double cream to lighten the mixture, correct seasoning and poach off a small sample to check for texture and seasoning and flavour. Place small amount into cling film tie off and poach for around 2 minutes taste and adjust. If mixture is correct then measure out into correct size balls, into cling film and hold in the fridge.

8. Poach for 5 minutes just before you need them. Then roll the balls through egg wash and straight into the breadcrumb mixture. Deep fry till crisp and golden brown drain onto kitchen paper and keep warm.

9. To make the mint yoghurt, add finely chopped mint to natural yoghurt until it gets to the right constancy. It needs to be thick enough to stand on the plate. To make the saffron couscous add the couscous saffron and finely chopped preserved lemon to a bowl and add enough boiling water to cover the couscous. Cover in cling film and keep warm.

10. To plate, rub a little oil on each of the slate plates to make the plates shiny to make the presentation better. Start off with piping the yellow spilt pea hummus into the bottom of the ramekin. Add the shredded turkey thigh to the chutney and check for seasoning. Place a decent portion on top of the hummus making sure that you push down to make room for couscous. After flattening out the chutney mixture add the saffron couscous on top.
Place the Bonbon on the other side of the plate, add the mint yoghurt dip to the side of the bonbon. Add red vein sorrel, coriander and purple shisho together in a bowl and add to the middle of the slate plate. Remove the ramekin to show the finish tower. To finish off add a drizzle of the lemon oil over the slate plate.

A great side dish would be the Arabic flat bread shard. To make the bread add all of the ingredients with a little bit of water to bind each of the ingredients together. Cook a little bit off to make sure that the flavouring is okay. Roll the dough out as thin as possible and cook without burning.