Thanks be to giving

Make a meal fit for the gratitude you imbibe this festive season, with these classic recipes

Roasted beet, avocado and feta salad

Ingredients

For the arugula, crumbled melba toast and sherry vinaigrette: Roasted beetroot 4 medium Sherry Vinaigrette 1 tbsp sherry vinegar 1 tsp beetroot juice tsp caster sugar l 2 tbsp extra virgin olive oil l 1 tsp marjoram leaves, roughly chopped th tsp crushed black pepper and salt to taste

For the salad: 2 medium avocado, peeled and cut into dices l 8 red cherry tomato cut into quarters 1 tbsp onion chopped l 1 green chilli, deseeded and finely chopped 1 tsp coriander, finely chopped 1 tbsp lemon juice 2 tsp extra virgin olive oil l Salt to taste

To serve 100 gm feta, crumbled 60 gm feta, creamed 4 melba toast 20 arugula leaves, cleaned a few micro greens

Method For the sherry vinaigrette: In a mixing bowl mix together sherry vinegar, salt, sugar and pepper with a small balloon whisk. Gradually add oil while whisking. Finish with chopped marjoram. For Beetroot: Pre-heat oven to 180C. Wrap beets in aluminium foil, and place on a baking tray with salt bed. Roast in the oven at 180C for an hour. Remove from oven and cool. Peel and cut into quarters. Dress with sherry vinaigrette and set aside in a refrigerator. For Avocado: Add ingredients to the diced avocado and toss gently. Spoon in some creamed feta and drag to create streak on each serving plate. Place the beetroot quarters at equal intervals and top up with some crumbled melba toast, feta and arugula leaves. Spoon in avocado mix. Garnish with micro greens. Serve drizzled with sherry vinaigrette. — Recipe courtesy Chef Abhijit Saha, Caperberry & Fava

An Easy Turkey recipe Preheat the oven to 325 degrees F. Dry the Butterball turkey and season the insides and out with salt and pepper and herbs like rosemary, thyme and a bit of garlic. Fill the turkey with chopped onions, carrots, apples and herbs. Place the breast-side up in a roasting pan and brush with lots of melted butter. Cover it with a foil and roast for two hours. Remove the foil and brush some more melted butter and crank the oven to 425 degrees F. Roast for another hour. Let it a rest for a while and serve with gravy.

Pumpkin pie Ingredients Fresh cream 500 gm Castor sugar 120 gm Eggs 4 Egg yolk 2 Refined flour 20 gm Roasted pumpkin 210 gm puree Cinnamon powder 10 gm Nutmeg 5 gm Ginger powder 5 gm

FOR the SHORT CRUST: l Icing sugar 100 gm l Eggs 2 nos l Refined flour 200 gm l Vanilla essence 5 ml l Butter unsalted 100 gm

Method For the short crust, cream butter and icing sugar together. Add egg one at a time. Cream till the mix gets soft peak consistency. Add vanilla into it. Fold in the flour and refrigerate for an hour. l Take fresh cream in a pan, add sugar, cook for some time. Cool cream. Add eggs into the mix. Add pumpkin puree, flour and all spices and mix properly. Roll short crust and line pie shell. Pour the mix in the lined pie shell. Bake at 170 degrees for 35-40 mins or till done. Decorate with marzipan pumpkins and glazed apricots. — Recipe courtesy Chef Vikram Gakkan, Chef De Cuisine, at Bengaluru Marriott Hotel, Whitefield