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    LET'S DO BRUNCH

    Nov 18, 2020 4 minutes
    PHOTOGRAPHY JEREMY SIMONS STYLING KIRSTEN JENKINS

    ROAST TURKEY BAGUETTE, CRANBERRY SLAW, DILL MAYO

    MAKES 4

    1/4 bunch dill, finely chopped
    Zest and juice of 2 lemons
    250g good-quality mayonnaise
    500g leftover roast turkey, shredded
    (substitute roast chicken)
    Unsalted butter, room temperature, to spread
    4 x 20cm fresh sourdough baguette, halved horizontally
    250g camembert, sliced

    CRANBERRY SLAW

    1/2 cup (75g) dried cranberries, soaked for 5 minutes in hot water, drained
    1 small fennel bulb, shaved on a mandoline
    2 long green shallots, thinly sliced on the diagonal
    70g shredded savoy cabbage
    2 tbs each finely chopped, flat-leaf parsley and chervil
    1 large zucchini, sliced into rounds
    Zest and juice of 1 lemon
    1/4 cup (60ml) extra virgin olive oil

    To make the dill mayonnaise, place the dill,

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