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LET'S DO BRUNCH

ROAST TURKEY BAGUETTE, CRANBERRY SLAW, DILL MAYO

MAKES 4

1/4 bunch dill, finely chopped
Zest and juice of 2 lemons
250g good-quality mayonnaise
500g leftover roast turkey, shredded
(substitute roast chicken)
Unsalted butter, room temperature, to spread
4 x 20cm fresh sourdough baguette, halved horizontally
250g camembert, sliced

CRANBERRY SLAW

1/2 cup (75g) dried cranberries, soaked for 5 minutes in hot water, drained
1 small fennel bulb, shaved on a mandoline
2 long green shallots, thinly sliced on the diagonal
70g shredded savoy cabbage
2 tbs each finely chopped, flat-leaf parsley and chervil
1 large zucchini, sliced into rounds
Zest and juice of 1 lemon
1/4 cup (60ml) extra virgin olive oil

To make the dill mayonnaise, place the dill,

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