WAYS WITH... TURKEY

Petunjuk

QUICK TURKEY CHILLI

Heat a splash of olive oil in a shallow pan over a medium heat. Add two

chopped on ons, one chopped green pepper and one Chopped green Chilli and cook for 4-5 minutes. Remove to a plate. Add 500g of minced turkey and cook for 5-6 minutes until light brown, stirring occasionally. Add one teaspoon each of chilli powder, curry powder and cumin, plus two tablespoons of tomato purée. Cook for a minute, then add a tin

of tomatoes and a drained 400g tin of mixed beans. Simmer for 12-15 minutes and season to taste. Divide between bowls. Top with sour cream, cheese and chopped coriander and serve with rice, wedges or wraps.

SCRAMBLED EGGS WITH TURKEY BREAST PATTIES

In a bowl, mix 450g of turkey mince with one teaspoon of maple syrup, one teaspoon of dried sage, half a teaspoon of thyme and some seasoning. Div'de into eight and form into small patties. Heat a tablespoon of olive oil in a large pan over a medium-high heat. Add the

patties and cook for 3-4 minutes on each side, until cooked through. In a medium bowl, beat eight eggs with salt and pepper. Melt a knob of butter in a second pan and scramble the eggs. Serve with the patties and some toast.

SPANAKOPITA MEATBALLS

Preheat the oven to 1300C/1600C fan/ gas mark 4. Shred a bunch of spinach in a food processor. Transfer to a large bow and add 500g of turkey mince, one chopped onion, two crushed garlic cloves, 100g of crumbled Feta, one egg, 30g of breadcrumbs, one teaspoon of dried

oregano and a tablespoon of chopped fresh rosemary. Season and mix everything together, then form into small balls using your hands. P ace on baking trag and bake for 20-30 minutes or until cooked through. Stuff into pittas with tzatzlki or serve with a green salad and some cherry tomatoes.

TURKEY AND PEARL BARLEY SOUP

Heat one tablespoon of olive oil in a large pan over a medium-high heat. Add 450g of turkey mince and cook for 4-5 minutes, breaking It up with a spoon, until browned. Transfer to a plate. Add one chopped onion, two sliced carrots and one chopped stalk of celery to the pan and cook for 4-5 minutes, stirring often, until softened. Return the turkey to the pan and add 1.4 litres of chicken stock and 100g of pearl barley. Season

with salt and black pepper. Reduce the heat and simmer for half an hour until the barley is tender. Stir in three large handfuls of baby spinach and serve.

LIGHT TURKEY MEATLOAF

Preheat the oven to 230C/210C fan/gas mark 6. In a large bowl,

combine 600g of minced turkey, 30g of breadcrumbs, one egg, one

teaspoon of wholegrain mustard, half a grated onion and two tablespoons each of milk and ketchup. Season and mix well. On a rimmed baking tray, form the mixture into a loaf and top with another four tab espoons of ketchup. Bake for 30-35 minutes until thoroughly cooked. Serve with cheesy mashed potatoes and green beans.