Serves 4

12 large green king prawns, peeled, de-veined, tails left on
1 tsp cumin seeds
1 tbsp sesame seeds
2 tsp sesame oil
1 bunch Chinese broccoli, cut into 5 cm lengths
1 large red onion, cut into wedges
1 cup mint leaves
1 cup basil leaves
80g snow pea shoot leaves

Nuoc cham

2 tbsp maple syrup
2 tbsp fish sauce
2 tbsp lime juice
1 small red chilli, finely chopped
1 small garlic clove, finely chopped
1 lemongrass stalk, trimmed, pale part only finely chopped

To make the nuoc cham, combine the maple syrup with ⅓ cup water in a small saucepan over a medium heat and bring to the boil. Boil for five minutes, or until reduced by half. Take the pan off the heat and stir through the remaining ingredients. Set the pan aside to cool.

To make the prawn salad, combine the prawns, cumin seeds, sesame seeds and sesame oil in a bowl. Toss together, then cover and chill for at least one hour.

Pop a large chargrill pan over a medium-high heat. When it's hot, chargrill the Chinese broccoli in batches for one minute each, or until just tender and lightly charred. Transfer to a serving platter. Chargrill the onion for 2-3 minutes, or until just tender and lightly charred. Transfer to the same serving platter. Add the mint, basil and snow pea shoot leaves to the platter, then toss to mix through the Chinese broccoli and onions.

Chargrill the prawns for 1–2 minutes, or until just cooked and lightly charred. Pop the prawns on top of the salad and spoon the nuoc cham over them. Serve warm.

Christmas turkey with chorizo stuffing

Serves 8

4 leeks, green ends trimmed, halved lengthwise
4 stalks celery
4 lemons, thickly sliced into rounds
4kg turkey
100g butter, softened
2 cups white wine
2 cups chicken stock
sea salt and ground black pepper

Chorizo stuffing

50g butter
1 large red onion, finely chopped
1 stalk celery, finely chopped
6 fresh chorizo sausages, meat removed from casings
¼ cup finely chopped tarragon
¼ cup lemon thyme leaves
¼ cup chopped flat-leaf parsley

To make the chorizo stuffing, melt the butter in a large frying pan over a medium heat, then add the onion and celery. Cook, stirring occasionally, for three minutes, then transfer to a large, heat-proof bowl. Let them cool, then add all the remaining ingredients and mix well. Season to taste, then set aside.

Preheat your oven to 180C. Arrange the leek and celery in a large, deep roasting pan, then top them with half the lemon slices.

Rinse the turkey inside and out, then pat it dry. Rest the turkey on top of the vegies, then season inside the cavity and fill with the remaining lemon slices.

Carefully push your fingertips underneath the skin that covers the turkey's breast meat to form a large pocket. Fill the pocket with the chorizo stuffing, covering the breast flesh evenly. Season the top of the turkey, then spread the butter all over the skin. Tie the legs together.

Pour the wine and stock into the pan. Cover the turkey with a double sheet of baking paper, then a double sheet of foil. Bake for three hours, or until the juices run clear when a skewer is inserted into the thickest part of the leg. Remove the foil and baking paper and cook for 30 minutes to brown.

Let the turkey rest in the pan, covered with two thick tea towels, for at least 20 minutes, then carve and serve with vegetables.

Christmas pudding with spiced cream

Serves 8

300g pitted dates, chopped
juice and finely grated zest of 2 oranges
1 tsp bicarb soda
2 eggs, lightly whisked
2 cups almond meal
¼ cup coconut flour
½ cup slivered almonds, toasted
3 tsp ground cinnamon
raspberries, to serve

Spiced cream

2 × 400ml cans coconut cream
1 tbsp maple syrup
1 tsp mixed spice

Chill the cans of coconut cream in the fridge overnight, so they'll be ready to go when you are.

To make the pudding, grease a six-cup capacity ceramic pudding basin and line it with baking paper. Fill a large saucepan with water, put an upturned plate in it, and then put it over a medium heat. (The plate protects the pudding basin from the heat at the base of the pan.) Cover the pan and bring the water to a simmer.

Put the dates, orange zest and juice in a small saucepan over a medium heat and bring to a simmer. Simmer, stirring occasionally, for three minutes, or until the dates are slightly softened. Take the pan off the heat, then mash the date mixture and transfer it to a heat-proof bowl.

Add the remaining ingredients and stir until well combined. Spoon the mixture into the pudding basin and level the top. Cover the surface directly with a round piece of baking paper, then cover the basin with a sheet of baking paper and then a double sheet of foil. Secure the paper and foil around the lip of the pudding basin with cooking twine to form an airtight seal.

Gently lower the pudding into the simmering pan of water and turn the heat down to low. Simmer very gently, topping up with boiling water as needed, for four hours, or until the pudding is cooked. You don't want it boiling dry, so make sure the water comes three-quarters of the way up the side of the pudding basin. When it's done, carefully lift the pudding out of the pan and let it stand, covered, for 20 minutes. While it stands, put a mixing bowl in the freezer to chill.

To make the spiced cream, take the chilled bowl from the freezer. Open the chilled cans of coconut cream, then spoon the thick layer of cream off the top and into the chilled bowl. You will need 1½ cups of this firm cream. (You can use the leftover coconut milk in your breakfast smoothies.) Add the maple syrup and mixed spice and whisk using an electric mixer until soft peaks form. Keep the cream chilled until ready to serve.

Take the paper and foil off the pudding and turn the pudding upright onto a serving plate. Top with raspberries, then serve warm with the spiced cream.

Clean Living: Eat Clean All Year. By Luke Hines and Scott Gooding. Hachette. $29.99.