Make stuffing: combine ingredients in a large bowl; season with salt and freshly ground black pepper.

Preheat oven to 150°C. Discard neck from turkey.

Fill neck cavity loosely with stuffing; secure skin over opening with toothpicks. Fill large cavity loosely with half the remaining stuffing. Tie legs together with kitchen string, then tuck wing tips under body.

Place turkey on an oiled wire rack in a medium flameproof roasting pan. Dip muslin in melted butter and place it over turkey. Pour 1 litre (4 cups) water into pan, then cover dish with a double layer of foil. Roast for 4 hours.

Meanwhile, place prosciutto slices, side by side and slightly overlapping, on a large sheet of plastic wrap to form a 26cm x 30cm rectangle. Place the remaining stuffing lengthways in the centre of the prosciutto; lightly press the mixture into a log shape. Bring bottom edge of long side over the stuffing, then using the plastic wrap as a guide, roll up firmly. Refrigerate.

Place apples on a medium oven tray; brush all over with maple syrup. Sprinkle with salt flakes and top with thyme.

Remove the foil and muslin from turkey, then brush with pan juices. Increase oven to 200°C. Roast for a further 30 minutes, brushing occasionally, or until turkey is golden brown. Remove from oven. Cover and stand for 30 minutes.

Meanwhile, roast the prosciutto-wrapped stuffing roll and apples for 30 minutes.

Drain turkey pan juices into a large jug, then skim fat from top and discard; you need 2 cups of pan juices for the gravy. Place roasting pan over medium heat; melt extra butter. Add flour; cook, stirring, until well browned. Stir in port, reserved juices and the stock. Cook, stirring, until gravy boils and thickens. Strain into a serving jug.

Serve turkey with cranberry sauce, gravy, apples and prosciutto-wrapped stuffing roll.

Place peppercorns, fennel seeds and chilli flakes in a mortar and pestle (or spice grinder) and lightly crush. Place in a medium saucepan with jam, ginger, honey, sugar, cooking wine and vinegar; bring to the boil. Reduce heat. Simmer for 5 minutes or until thickened. Remove from heat. Cool. Reserve ⅓ cup of the glaze.

Place oven shelf in the lowest position. Preheat oven to 180°C.

Using a small, sharp knife, cut the ham rind about 12cm from the shank end of the leg. Remove rind from ham by sliding your hand between the rind and the fat layer. (Rind can be used to cover the cut surface of the ham to keep it moist during storage.) Score the ham fat at 2cm intervals and cover the hock with foil.

Line a large oven tray or roasting pan with baking paper. Place ham on top and brush generously with the glaze. Roast ham, basting several times with glaze (picking up the caramelised glaze from around the ham) to build up a golden colour, for 1 hour or until the ham is golden brown all over.

Meanwhile, make the caramelised peaches: heat a non-stick frying pan over medium heat. Brush peach halves with oil; press cut sides into sugar. Cook, cut-side down, for 2 minutes or until caramelised.

Transfer ham to a platter and decorate with rosemary sprigs. Serve sliced ham with caramelised peaches.

Place the soy, oyster sauce, Shaoxing, honey, Chinese five spice, garlic, ginger, star anise, cinnamon, coriander and half the brown sugar in a large bowl and mix to combine. Add the pork neck pieces and toss well to coat. Cover and refrigerate for 8 hours or overnight.

Preheat oven to 200°C (180°C fan-forced). Place the marinade, remaining sugar and ginger marmalade in a medium saucepan over medium heat. Bring to the boil and cook for 12–15 minutes or until reduced and sticky. Set the marinade aside, discarding the star anise and cinnamon.

Place the pork on a well-greased wire rack sitting over a large roasting dish. Pour 1cm of boiling water into the dish. Place in the oven and cook for 1 hour 30 minutes, basting every 20 minutes with the marinade, until dark golden brown and sticky.

For the salt, mix sesame seeds, Chinese five spice, salt and pepper together. Heat pancakes according to packet instructions. Serve pork sliced with the remaining marinade, pancakes, cucumber, onion and sesame salt.

Combine onion, garlic, ginger, tomato, curry powder, cumin, coriander and 1 tablespoon of oil in a small food processor and process until smooth. Set aside.

Heat remaining oil in a large heavy-based saucepan over medium-high heat. Dust the beef in flour, shaking off excess. In batches, add beef and cook for 6 minutes, turning until golden. Remove and set aside.

Add curry paste and cook, stirring for 2–3 minutes, or until fragrant. Return beef and resting juices to the pan. Add lemongrass, cinnamon, star anise, lime leaves, fish sauce, 300ml of coconut milk and 2 cups of water. Bring to a simmer, cover with a tight-fitting lid, reduce heat to low and cook for 3–4 hours, or until beef is tender. Add kecap manis and season.

Cook noodles in a large saucepan of salted boiling water for 3 minutes, or until tender. Drain.

To serve, divide noodles between bowls. Drizzle with coconut milk and season with cracked black pepper. Serve with micro purple shiso and lime wedges.