This turkey hash recipe, given to me by my friend and agent, Ed Victor, and in charmingly bossy letter form, has been a recurring feature in my books. Why drop it now of all times? Not least, of course, because it is a real winner.
This is the salad I bring out time and time again at Christmastime, either to bring a little joy and colour to a quickly gathered together tableful of leftovers, as a side dish when the food really needs no more than a light accompaniment, or even as a starter, so people have something to pick at as I do a little last minute this-or-that.
This is indeed prodigious: a billowing, regally magnificent mega-meringue, marshmallow within, crisp and almost candied at its sugary edge, dolloped with whipped cream, lychees and passionfruit and drizzled with a vividly red, vibrantly sharp raspberry sauce.
I do think the raspberry sauce (coulis to those who remember the 1980s) makes a difference: I love the note of Christmas that the lucent redness brings, and the way, when you cut into it, you get a streak of winter raspberry ripple.
