Turkey loaf with nuts and coriander

Place the bulgur wheat in a mixing bowl, cover with tap water and set aside to soak for 10-15 minutes. Meanwhile, place the pine kernels or almonds in a dry frying pan and toast them over a moderate heat, stirring constantly, until they are lightly golden and fragrant.

Preheat the oven to 180°C/Gas 4. Put the cubed turkey breast in a food processor, add the toasted nuts, coriander, shallots or onion, orange zest and cinnamon. Add a generous amount of salt and pepper and process to give a coarse paste.

Drain the soaked bulgur in a sieve, pressing out as much water as possible, and add the bulgur to the food processor. Whiz again until thoroughly combined.

Lightly grease a loaf tin with oil and press the turkey mixture into it. Brush the top of the loaf lightly with oil too, then place in the oven for 1 hour 15 minutes - 1 hour 30 minutes, or until done.

Remove the loaf from the oven and leave it to rest in the tin in a warm place for 15 minutes before turning it out and carving it into slices.