1. Wash the legs in running water. Rinse well and pat dry.

2. Season the meat with salt and herbs. Submerge the legs in any fat medium.

3. Cook at 850°C for 3 hours. Allow it to cool.

4. Clean the meat off the bone. Fill it with goat cheese mixture.

5. Crumb well using the ”FEB” method i.e. flour-egg- breadcrumbs (panko).

6. Place avocado, olive oil, chilli, coriander, lemon juice and sour cream fitted in a food processor fixed with the steel blade.

7. Pulse until it forms a fine puree. Pass through a sieve.

8. Deep fry the crumbed chicken to golden brown.

9. Serve it with freshly made avocado mousse and carrot slaw.

1. Heat oil in a skillet.

2. Brown the onions. Add bay leaf, salt, pepper, cloves, cider vinegar and maple syrup.

3. Bring everything to a simmer. Pour the mixture into the turkey. Rub well, place it in the oven, cover it with a lid.

4. Cook on low heat for six hours.

5. Let it cool and skim the fat off the surface.

6. Pull the cooked meat off the bones with the help of a fork to shred it.

7. Chop the berries. Mix the berries with meat and soft butter.

8. Pipe equal amount of filling in the pasta. Envelope and seal well.

9. Dice the pumpkin with small cubes. Marinate with chili and lemon grass. Roast at 160°C for 12 minutes.

10. Reduce the freshly squeezed orange juice to half. Add lecite to form a foamy texture.

11. Assemble the blanched ravioli with orange foam on top and pumpkin puree on the side.

12. Finish it with microgreens and edible flowers.