Dried apricots moistened with orange juice, then wrapped in smoked turkey rashers make a tasty snack to pass round with drinks, as well as an interesting garnish for a festive roast chicken or turkey. Take care when grilling turkey rashers – they cook more quickly than bacon and, because they contain no fat, will dry out if overcooked.
Instead of the mustard and marmalade mixture, spread the turkey rashers with a little pesto sauce. * To make smoked turkey and banana chutney bites, cut 3 medium-sized bananas into chunky pieces (8 pieces each) and toss in a little lemon or lime juice to prevent them from discolouring. Wrap each piece in a strip of turkey rasher that has been spread with a little mango chutney, then grill for 1 minute on each side. Serve hot. * For pineapple and Black Forest ham bites, peel a small pineapple, about 900 g (2 lb) with the leaves. Cut into quarters lengthways and trim away the woody core. Cut each quarter across into 8 to make 32 pieces in total. Cut 8 slices of Black Forest ham in half lengthways, then cut each piece across in half. Wrap a strip of ham around each wedge of pineapple and secure with a cocktail stick. Serve as soon as possible.
Ready-to-eat dried apricots are one of the richest fruit sources of iron and a useful source of calcium. * Turkey rashers offer an excellent lower-fat alternative to bacon: 100 g (3½ oz) contains 1.6 g fat and 99 kcals, whereas the same weight of back bacon contains 21 g fat and 249 kcals.
Useful source of copper, potassium.