1. Cook the Manipuri black rice in plenty of boiling water for 35 minutes or until very tender.

2. Once the rice is tender, add the spring onions and cook for 1 minute. Drain well, then leave to stand for a few minutes.

3. Crush the almonds using a pestle and mortar, or blitz in a food processor until finely chopped, then sprinkle over a plate.

4. Grease a small baking tray with a little oil. Brush the chicken leg on both sides with the remaining oil and season well.

5. Coat the chicken with the nuts and place on the tray. Press any remaining nuts from the plate onto each leg and Bake for 20 minutes or until browned and cooked through.

6. Rest for 4-5 minutes on the tray, then slice thickly.

7. Meanwhile for the sauce, heat the oil in a medium non-stick saucepan and add onion, garlic and ginger. Loosely cover the pan and saute gently for 8 minutes or until softened and lightly browned, stirring occasionally. Remove the lid for the last 2 minutes, and don’t let the garlic burn.

8. Stir in the Madras curry powder, star anise, turmeric, 4 cubes of Japanese curry cube and a good grinding of black pepper.

9. Cook for a few minutes till the oil starts coming from the sides. Keep stirring. Add the flour and stir well. Gradually add 400ml water to the pan, stirring constantly. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. If it begins to splutter, cover it loosely with a lid.

10. Remove the pan from the heat and blitz the sauce with a stick blender until very smooth. Adjust the seasoning to taste. Keep warm.

11. Divide the sliced chicken between two plates, pour over the sauce and serve with the rice.

For Dipping Sauce
1. Combine wasabi and water to make a paste.

2. Add the remaining ingredients except oil and onion in a blender or a mixing bowl with a whisk, and blend until well combined.

3. Emulsify in oil by pouring it slowly into the blender while running or mixing bowl while mixing. Stir in onion and set aside.

For Fresh Vegetable Slaw
1. Using a mandoline or with a knife, cut the carrots and daikon into matchsticks.

2. Using your knife, cut the beetroot into the same shape as the daikon and carrot.

3. Cut the spring onion in the same manner. Toss all together.

4. Season with salt and pepper and 1 tablespoon dipping sauce.

For The Turkey
1. Steam the turkey breast by seasoning it with salt and pepper and wrapping it in cling film.

2. Cut them into quarters. Then quickly sear them on all sides in a very hot pan with cooking oil.

3. Let the meat rest for 2 to 3 minutes. Then slice the meat into very thin slices

4. Garnish with chopped spring onion.

5. Enjoy with dipping sauce, slaw and some shichimi powder.