I’ve discovered this very unusual starter or light meal (ideal for Christmas Day “tea” if you’ve had a good blow out on Turkey with trimmings, Christmas pud and mince pies at lunch time!)

This serves 4 if you use it as a starter but would be enough for 2 for a main meal. It should be served with a salad and some crusty bread.

Even meats that dry out easy like pork, chicken and turkey will turn out moist and juicy more often if you brine the meat first. Brining will lower the chances of your meat getting too dry in the oven. A good brine will also give the meat flavor.
The big question is why does brine help you to cook meat so well? What is the reason brine works? There are many detailed, scientific answers to these questions. Some are hard to understand.

An interview with a British expat who's now living in south-west Turkey and running a real estate company. Why she went there, how much she enjoys the life there and advice for anyone considering a move there.