Turkey confit with tamarind-roasted tomatoes

Place the turkey legs in a large dish, skin side up.

To make the dry brine, combine all the sugar, salt, freshly ground pepper, and 4 sprigs of fresh thyme in a bowl then sprinkle evenly over the legs.

Cover the dish with cling film and leave to cure in the refrigerator overnight.

Preheat the oven to 140°C, gas mark 1.

Rinse the dry brine off the turkey legs under cold water and pat dry with paper towels. Place the turkey legs, skin side up in an ovenproof dish or pot and place the garlic around the legs.

To make the confit, gently melt the fat in the microwave, or over hot water until liquid then pour over the turkey legs. Alternatively, pour the oil over the turkey legs as is.

Cover the dish with foil and place in the oven for 3 hours, or until it reaches an internal temperature of 65°C.

Remove the turkey from the oven then increase the temperature to 220°C, gas mark 7. Carefully place the turkey on a roasting dish and place back in the oven for approx. 30 minutes, or until golden and crisp.

Meanwhile, cut the tomatoes in half vertically and place skin-side down on a baking sheet lined with baking paper. Arrange 8 sprigs of fresh thyme on top of them. Mix the olive oil, tamarind paste and brown sugar in a bowl then drizzle over the tomatoes. Place the tomatoes in the oven and roast for 15-20 minutes, or until sticky and caramelised.

Remove the tomatoes from the oven, discard the thyme and allow to cool slightly.

Remove the turkey legs from the fat and strain the fat for later use.

Serve the turkey legs with the tamarind-roasted tomatoes.