Turkey breast coated in these aromatic spices is a firm family favourite in my household. One piece of meat like this goes a long way and is ideal for lunch the next day or freeze for another time, should there be any leftovers!

You will need kitchen string to tie the turkey together.

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• Combine the spices in a small bowl.
• Remove the turkey from its net casing. Rub the spice mix in to the turkey.
• Re-roll the turkey and secure with string, cutting away any excess.
• Heat the oil in a shallow frying pan and sauté the turkey breast on both sides to brown and seal the spices.
• Transfer to a deep casserole dish. Add the stock and wine so that the meat is completely covered. Add water if more liquid is required.
• Cover and cook for 2 hours at 170°C.
• Remove and leave to rest for about 10 minutes. Cut away the string and carve into thin slices, taking care to retain the juices.
• Return the meat to the casserole dish with all the stock. Return to the oven to keep hot.
• To make the pilaf rice, heat the oil in a saucepan and sauté the onion. Add the rice, cook for 2 minutes and then add the water, stock powder, saffron threads and water, and raisins.
• Bring to the boil, cover and simmer for 10 minutes. Turn the heat off and leave with the lid on for 10 minutes.
• To serve: Place the cooked rice on the base of the serving platter and add the sliced meat. Garnish with chopped parsley.