DOLLAR SAVER FEAST

A festive lunch from your kitchen to the table

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ANTIPASTO POTS

SERVES 6 PREP 20 MINS

• 200g mixed Tuscan antipasto mix

• 250g cream cheese, chopped

• 250g creamy feta, chopped

• 50g hot spicy salami, finely chopped

• 1 tbsp lemon juice

• ½ cup fresh basil leaves, plus extra small leaves to garnish

• toasted baguette slices, halved baby cucumbers, baby carrots, red radishes, olive oil, to serve

1 Drain antipasto mix and reserve 2 tbsp of the oil. Place remaining antipasto mix, reserved oil, cheeses, salami, juice and basil in a food processor. Process until just smooth.

2 Spoon into 6 x ¾-cup capacity serving pots. Cover and refrigerate.

3 Just before serving, arrange pots on serving platter with baguette slices, cucumbers, carrots and radishes. Drizzle pots with olive oil. Garnish with extra basil leaves.

TURKEY BALLOTINE WITH ROASTED APPLES

SERVES 6 PREP 35 MINS COOK 55 MINS

• 800g turkey breast steaks

• 300g streaky bacon (10 rashers)

• 6 small red apples

• 200g green beans

• 1 bunch broccolini, trimmed

• 2 x 165g pouches roast chicken gravy

STUFFING

• 500g good quality pork and fennel sausages, removed from casings

• 2 small red apples (125g each), grated

• 1½ cups fresh sourdough breadcrumbs

• ½ cup chopped fresh parsley

• 3 tsp chopped fresh thyme, plus extra to garnish

1 STUFFING Combine all ingredients in a large bowl. Season with salt and pepper. Mix well.

2 Spray two large sheets of foil (about 50cm x 30cm) with olive oil. Lay five long pieces of kitchen string evenly across sheets of foil.