Christmas Day is about enjoyment, not slaving over a hot stove. Callum Hann's simple turkey platter with pickled cherries is as tasty as it is beautiful.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Poached turkey breast with pickled cherry, pistachio and fennel salad
serves 8 as a shared dish

2⁄3 cup red wine vinegar
2 tbsp caster sugar
1 cup cherries, pitted and halved
1L chicken stock
½ bunch thyme
1.5kg turkey breast
2 bunches asparagus, trimmed
2 tbsp pistachios, roughly chopped
½ fennel bulb, thinly sliced, fronds picked
¼ red onion, thinly sliced
2 cups rocket
2 tbsp olive oil

Place vinegar and sugar in a small saucepan and bring to the boil, then remove from heat. Pour over cherries and allow to sit for at least half an hour. 

Place chicken stock and thyme in a saucepan into which the turkey breast will fit snugly. Bring to a simmer over high heat, then add the turkey. Reduce heat to low, cover with a tight-fitting lid and cook gently for 25 minutes. Remove from heat and allow to cool for a further 20 minutes, leaving the lid on. The cooling time will finish cooking through the turkey perfectly. 

Remove turkey from stock. Return stock to the boil and add the asparagus. Cook for 2 minutes or until just tender. Remove asparagus and halve each spear.

Slice turkey and lay onto a serving plate. Combine asparagus, pistachios, fennel, onion, rocket, olive oil and 2 tablespoons of the cherry pickling liquid in a bowl, then arrange over turkey slices. Top with pickled cherries then serve.

 

This recipe first appeared in the November 2019 issue of SALIFE magazine.