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Nigel Barden’s Turkey Mole

from Celebrate: the most important meal of the year

by Sarah Copas

Mole Publano is traditionally made using turkey. Mole (pronounced mo-lay) is a rich, dark brown sauce made with chipotle chillies; smoky, fiery and yet fruity, and dark chocolate which adds a silky mouth feel and rich, deep flavour. This recipe is from ‘Spice: Layers of Flavour’ by Masterchef 2010 winner, Dhruv Baker. Dhruv serves it with floured tortillas and guacamole.

Dhruv says ‘This is my simplified version of an exquisite mole I tasted many years ago, which is a great deal easier, but just as tasty!’

Serves 8

Prep time 15 mins

Cooking time 1hr 30 mins


3 tbsp vegetable oil

750g turkey breast, cut into large chunks (or use leftover turkey, omitting point 2 of the method)

2 large onions, chopped

3 cloves garlic, chopped

1 tbsp chilli powder

2 tsp ground cumin

2 tsp ground coriander

3 cinnamon sticks

2 tbsp malt vinegar

4 tbsp tomato puree

2 chipotle chillies, chopped or 1 tbsp chipotle paste

2 litres chicken stock

3 tbsp smooth peanut butter

75g dark chocolate

2 tbsp sesame seeds

Rice or flour tortillas, to serve

Guacamole to serve


1. Preheat the oven to 180C/350F/Gas mark 4.

2. Heat the oil in a large, ovenproof pan over a medium heat & when hot, add the turkey. Cook until browned all over. Remove & set aside.

3. In the same pan, fry the onions for about 5-10 mins, until soft. Then add the garlic, ground spices & cinnamon sticks. Cook for 5 mins.

4. Add the vinegar & tomato puree & cook for another 2-3 mins.

5. Add the chipotle chillies or paste, stock, peanut butter & chocolate & stir until smooth.

6. Cook uncovered for about 15 mins & then return the turkey to the pan.

7. Cover with foil or a lid & cook in the oven for 45 mins.

8. Remove the turkey from the pan & set aside on a serving dish.

9. Pass the sauce through a sieve into a small pan & place over a medium heat.

10. Cook until thick & dark, about 10-15 mins.

11. Pour the sauce over the turkey & scatter with sesame seeds.

12. Serve with rice or in tortillas with a side of guacamole, or with Brussel sprouts (see recipe below)

Christmas Brussels

from Celebrate: the most important meal of the year

by Sarah Copas

Love them or hate them, Brussel Sprouts seem to have a Marmite-effect and at Christmas there are normally some people in both camps at the table. Small fresh Brussel sprouts can be delicious and sweet and this simple and quick recipe gives a totally new definition to the soggy yellow sprouts synonymous with school Christmas dinners.

Serves 8


Small Brussel sprouts (quantity depending on appetite)

1 pack pancetta

Flaked almonds


Peel and prepare the Brussels discarding any damaged or outside leaves.

Boil the Brussel sprouts in water until they are al dente.

In a frying pan sauté some pancetta, add the sprouts & mix together.

Cook until the Brussels soften on the outside but remain al dente inside.

Lightly toast the almonds in a grill or in a separate frying pan.

Sprinkle the Brussels and pancetta with toasted almonds to serve.

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