Take the turkey out of the oven and leave to rest for 30 minutes before carving. 72 Vin Santo Salad Serves: 4 Ingredients 2 x Belgian endive chicory 1 large frisée 2 handfuls wild rocket 1 packet of mint, leaves picked 4 clementines 12 slices speck (3-4 slice per person) 1 piece parmesan (250g) to garnish 10 x 15ml spoons olive oil 4 x 15ml spoons vin santo vinegar Sea salt and freshly ground pepper Method Pour all the dressing ingredients into a jam jar. Season and give it a good shake. Only use the soft leafy tops of the endive as the base can be very bitter. Trim about an inch off the base of each and finely slice the leaves lengthways. Pull all the dark green leaves off the frisée and throw them away. Then cut the yellow and white leaves down to the stem and wash them in ice-cold water along with the endive and wild rocket. Dry the leaves in a salad spinner and chuck the lot in a salad bowl. Throw in a handful of fresh mint leaves then toss the salad with the vin santo vinaigrette. Peel then thinly slice the clementines. Divide the leaves and the clementine slices between 4 plates, weave in the slices of speck and use a potato peeler to shave over some Parmesan. 73 Red Grape Pizza with Honey, Rosemary and Pecorino Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 1 ½ x 7g sachets dried yeast 5 x 5ml spoons runny honey 310ml tepid water 500g white bread flour (plus extra for dusting) A generous pinch of salt A few sprigs of fresh rosemary A couple of glugs of olive oil Two handfuls of red grapes A generous piece of pecorino cheese Method Preheat your oven to 200°C, 400°F, gas mark 6. Dissolve the yeast with a 5ml spoon of the honey in half the water, and put to one side. Mix the flour with a good pinch of salt and shape into a pile on a clean work surface. Make a well in the centre and, when the yeast and honey mix has frothed up, pour it into the well and mix gradually with the flour until it’s all soaked up. Pour on the rest of the tepid water and mix in all the flour to make a nice, moist, soft dough. Place in a clean bowl, cover with cling film and leave in a warm place for 15 minutes or so. Meanwhile, bash the rosemary in a pestle and mortar, add a little olive oil and bash again. Cut the grapes in half and put to one side. When the dough has doubled in size, place it on the work surface and knead until smooth. Cut the dough into 4 pieces, knead each piece again briefly and shape them into 4 small pizzas. Brush the pizzas with the bashed rosemary sprigs, leaving them smeared with rosemary oil, then scatter with the halved red grapes. Drizzle each pizza with a teaspoon of honey, and, finally, shave some pecorino over the top. Bake in the preheated oven for 10 minutes, or until the pizza bases are cooked and the cheese is bubbling and melted.