1. Parboil the turkey in water until it is just tender

2. Cut the turkey into neat joints and saute it in a pan filled with half a cup of the lard until the pieces are brown

3. Put the pieces in a casserole and keep them warm

4. Grind the following ingredients together into a paste: sweet peppers, aniseeds, sesame seeds, garlic cloves, almonds, tortillas and the fresh tomatoes

5. Add the following ingredients to the paste: ground cloves, ground cinnamon, salt, pepper, coriander, chocolate and the chili powder

6. Mix the spices thoroughly

7. Add the remaining 1/2cup of lard to the pan

8. Stir the paste in the pan until it is very hot

9. Cover the pieces of turkey in the casserole with the cups of stock

10. Put the paste on top of the stock

11. Cover the casserole and let it simmer very slowly for about 2 and 1/2hours

12. Stir the casserole occasionally to prevent sticking

List of ingredients required:

1 turkey
1 cup lard
2 sweet peppers
1 and 1/2 teaspoons aniseeds
2 tablespoons sesame seeds
6 garlic cloves
3/4 almonds
3 tortillas
6 large fresh tomatoes, seeded
A pinch of ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon powdered coriander
2 oz grated bitter chocolate
2 tablespoons chili powder
2 cups stock

1. Melt the tablespoons of butter over low heat in the top pan of a chafing dish

2. Saute the chopped onion and the green pepper until the onion is transparent

3. Place the blazer over hot water

4. Add the tablespoons of flour and blend well

5. Gradually add the milk while constantly stirring until thick and smooth

6. Stir in the cheese, and when it is melted, add the cups of tomatoes, and the salt to taste

7. Continue to stir for about 3 minutes

8. Serve the rabbit hot on freshly made toast in individual heated dishes

List of ingredients required:

3 tablespoons butter
1/2 green pepper, chopped
1 and 1/2 cups stewed or canned tomatoes
1/2 teaspoon salt
2 tablespoons flour
1 cup milk
2 cups grated American cheese
1 small onion, finely chopped
2 egg yolks, well beaten

Meat filling:

1. Fry the meat in a large pan, stirring it frequently until it is browned (do not add any fat to the pan unless the meat is exceptionally lean)

2. Add the onion, garlic, and the green pepper and continue to cook while stirring for 5minutes

3. Add the tomato puree, beef stock, mixed dried herbs, cumin, kidney beans and a pinch of chilli powder to the pan

4. Bring the mixture to the bowl and lower the heat

5. Cover the pan and let it simmer gently for 30minutes

Pancakes:

1. Sieve the flour and the salt into a bowl

2. Break the eggs into the flour

3. Add half the milk and beat the mixture until smooth

4. Gradually beat in the remaining milk

5. Make the pancakes using a pan of about 180mm in diameter

6. Lay one pancake in the base of an ovenproof dish about 230mm across and 25mm deep so that the sauce does not run over the edge as it cooks

7. Spread the meat mixture over the pancake and place another pancake on top of the mixture

8. Spread a layer of the meat mixture on top of the second pancake

9. Continue adding layers of the meat mixture separated by the pancakes and finish off with a pancake as the top layer

10. set the dish aside

Cheese sauce:

1. Melt the butter in a large pan

2. Add the flour and cook over a low heat for 1 minute

3. Gradually stir in the milk and bring to the boil while constantly stirring

4. Remove the pan from the heat and stir in the cheese

5. Add salt and pepper to taste

6. Pour the sauce over the pancakes and put it on one side until you are ready to reheat it

7. Cover the stack with kitchen foil

8. Reheat in the preheated oven for 20minutes then remove the foil

9. Return the dish to the oven and bake for another 20minutes or until golden brown

10. Serve with a salad

List of ingredients required:

(serves 6 people)

The oven should be preheated to a temperature of 375F (190C)

For the filling:

1 and 1/2 lb (700g) minced beef
1 large onion, peeled and chopped
2 cloves crushed garlic
1 green pepper, seeded and chopped
2 tablespoons tomato puree
225ml beef stock
1 level teaspoon mixed dried herbs
2 level teaspoons ground cumin
14 oz (400g) tin red kidney beans
1/2 to 1 level teaspoon chilli powder

For the pancakes:

6 oz (175g) plain flour
1/2 teaspoon salt
2 beaten eggs
450ml milk
Oil for frying

For the cheese sauce:

1 and 1/2 oz (40g) butter
1 and 1/2 oz (40g) flour
450ml milk
6 oz (175g) Cheddar cheese, grated
Salt and freshly ground black pepper