Instructions: Preheat oven to 220c/425f/Gas 7.

1 Heat 1 tbsp olive oil in an ovenproof frying pan or roasting dish and add half the onion, thyme, orange juice, orange skins, 1 clove of garlic and courgette.

2 Season and cook in the oven until the courgettes are tender and beginning to colour. Bring a pan of salted water to the boil and cook the broccoli for 3-4 minutes. Drain and just before serving, add to the courgettes and heat through.

3 Bone the turkey leg and remove the sinews. Cut four bite sized pieces from the meat and put the rest to one side. Put each bite sized piece on a board, cover with clingfilm and flatten out using a rolling pin or equivalent.

4 Keep to one side. With the back of a knife, stretch out the bacon rashers and wrap one round each turkey piece. Heat 2 tbsps olive oil in a frying pan and cook the bacon and turkey pieces until cooked through. Keep warm.

5 Fill a wok or deep pan with vegetable oil and heat. Fry the potato chips until golden. Drain on kitchen paper. Keep warm.

6 Put the vegetable stock, white wine, bay leaves, cardamom and 1 garlic clove in a pan and bring to the boil. Cut the remaining turkey meat into strips and add to the pan. Season. Simmer for 10 minutes and keep warm.

7 In a bowl mix together the egg and flour. Season. Add the milk and mix until smooth. Heat a pancake pan with 1/2 tbsp olive oil and pour enough mixture to cover the base of the pan.

8 Cook until golden on both sides and repeat. Roll each pancake and cut into strips. In a blender put the ginger, remaining onion and coriander. Season and blend until combined. Pour the soup into bowls and garnish with the pancake strips and the ginger paste.

9 In a bowl mix together the stilton and mayonnaise. On a plate put the turkey, chips and vegetables and serve with the stilton mayonnaise.

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