Step 2Make stuffing: heat a frying pan over medium heat and melt oil. Add onion.Cook, stirring, for 5 minutes or until softened. Add garlic and spices and cook for 1 minute. Remove from heat. Allow to cool completely.
Step 3Place onion mixture into a bowl. Add breadcrumbs, pine nuts and parsley. Rub quince paste into mixture until well combined. Season with pepper.
Step 4Place turkey onto a clean work surface. Spoon stuffing down the middle of the two breasts. Roll turkey to enclose stuffing. Using kitchen string, tie at 2cm intervals, knotting to secure. Place on a baking tray. Spray with olive oil.
Step 5Roast for 1 hour or until juices run clear when a skewer is inserted into thickest part of breast. Cover with foil and rest for 15 minutes.
WATERMELON AND MINT FRAPPE
6 cups peeled, chopped seedless watermelon
4 cups crushed ice
1/4 cup fresh mint leaves
2 tablespoons fresh lime juice
Step 1Blend 3 cups watermelon, 2 cups ice, half the mint leaves and 1 tablespoon lime juice until smooth; repeat process with remaining ingredients.
Step 2Pour frappé into 6 cocktail glasses and serve immediately.
SPICED COUS COUS, FIG AND PISTACHIO STUFFING
1 large brown onion, finely chopped\
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
1 teaspoon ground cumiN
1 teaspoon ground coriander
1 cup couscous
1/3 cup chopped dried figs
1/3 cup chopped pistachios
1/2 cup coriander leaves, chopped
Step 1Spray a frying pan with oil and place over medium heat. Add onion and cook, stirring occasionally, for 5 minutes, or until softened. Add garlic, ginger and spices. Cook, stirring, for a further minute. Remove from heat.
Step 2Place couscous into a large bowl, add 200ml boiling water, cover and set aside for 5 minutes. Use a fork to fluff and separate grains, then add onion mixture, figs, pistachios and coriander. Season and cool completely before using.