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If you'd like this recipe to be hot as well as spicy, add a teaspoon of chilli powder with the coriander. Serve with a green vegetable such as steamed broccoli florets or baby courgettes. Preparation time: 15 minutes Cooking time: 40 minutes Serves 4 500g (1lb 2oz) leftover cooked British turkey breast strips 1 tbsp olive oil 1 large onion, peeled and finely chopped 1 large carrot, grated or finely chopped 1 stick of celery, chopped 2 tsp ground coriander 400g (14oz) can chopped tomatoes 150ml (1/4 pint orange juice 2 tbsp tomato purée salt and black pepper To garnish: 2tbsp snipped chives Heat the oil in a large pan, add the onion, carrot and celery and fry gently, with the pan covered, for about 10 minutes or until the onion is soft. Add the coriander and cook for 2 minutes. Stir in the tomatoes, orange juice and tomato purée, then cover and simmer for 15 minutes. Add the cooked turkey strips, season to taste and cook for a further 5 minutes. Serve with the chives sprinkled over and accompany with a green vegetable of your choice. Tip: If you prefer a smooth sauce, liquidise it in a food processor and return it to the pan before adding the turkey |
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