Mexican Mole Turkey With Chocolate Chili Baste

Put all the spices in a heavy-bottomed, non-stick frying pan. Put on the heat, and cook until the spices become fragrant, stirring frequently, about one minute. Transfer to a bowl, and set aside.

Return the pan to the heat again, add the peanut oil, garlic, ground almonds and sugar and cook over a gentle heat, lightly toasting the almonds. Add the chocolate, spices and enough hot water to make a thick paste. Cook for two minutes, then leave to cool. Place in a bowl, cover and refrigerate overnight.

Preheat the oven to 400 degrees F.

To cook the turkey, rub the chocolate paste all over the turkey crown, massaging it well into the flesh. Put it in a roasting pan, drizzle the vegetable oil over and place in the oven, allowing about 20 minutes per pound. Brush with more paste during the cooking.

Towards the final 10 minutes of cooking, brush with one final baste and sprinkle the sesame seeds over the bird, then finish cooking. Serve with grilled red peppers and grilled squash.

NOTE: Turkey cooked in a classic chocolate-chili mole sauce is a staple of Mexican cooking and has been enjoyed since the time of the Aztecs. A turkey crown is essentially a whole turkey with the legs removed, but some butchers will also remove all the undercarriage of the bird as well.