Roast turkey with flatbread
Up in Zagorje, the green hill country north of Zagreb in Croatia, this is the Sunday and Christmas roast: turkey roasted slowly and basted until the skin is crackling-brown, then served with mlinci, thin dried flatbreads broken into pieces, scalded and tossed in the roasting juices until they turn soft, chewy and glossy like rustic pasta. Serve it with a sharp cabbage or green salad. Where most people go wrong is soaking the mlinci too long, so they turn to porridge; one minute in hot water is enough. Chef's tip: bake the mlinci yourself the day before, but if you are short of time, good dried shop mlinci work beautifully.
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