Delicious UK – (10)October 2019

Chilliturkeystir-fry

SERVES4.HANDS-ONTIME 20 MIN

Heatasplashofoilina largefryingpanorwokover

a highheat.Add500gBritishfree-rangeturkeythigh

minceandcook,stirring,for4-5minutesuntilbeginning

tobrown.Add1 gratedcarrotand200gtenderstem

broccolitothepan/wokandcookfor3 minutesmore.

Stirin1 choppedgarlicclove,2cmpiecefreshginger,

finelychopped, and½choppedredchilli, thencookfor

a minutemore.Add40gchillijam/sweetchillisauceto

thewok/panwith1 tbspsoysauce, thenfryfor4 minutes

moreuntiltheminceisstartingtobrownandcrisp.

Scatterwithsesameseeds,slicedspringonionsand

freshcoriander. Servewithlimewedgesandbasmati

riceorbakedpotatoes.

PERSERVING193kcals,5.4gfat(1.4gsaturated),28.1g

protein,6.5gcarbs(3.3gsugars),0.9gsalt,3gfibre

Turkey bolognese bake
SERVES 4. HANDS-ON TIME 30 MIN, SIMMERING TIME 20 MIN

MAKE

AHEAD

Make the bolognese, leaving off the cheeses,
then cover and keep in the fridge for up to 2
days. Reheat in a medium oven until piping hot
throughout, then finish with the cheeses as in the recipe.

Heat the oven to 200°C/180°C fan/gas 6. Toss 750g new
potatoes (halved if large) in 1 tbsp olive oil, then roast
for 15 minutes. Crush lightly with the back of the fork,
then return to the oven for 15 minutes more to crisp up.
Meanwhile, heat 25g butter in a large, deep frying
pan and add 1 chopped onion, 2 chopped celery sticks
and 2 chopped carrots to the pan. Fry gently for 10
minutes until softened, then turn up the heat and add
500g British free-range turkey thigh mince. Cook over
a high heat for 4-5 minutes, stirring, until browned.
Add 3 crushed garlic cloves, 1 tbsp tomato purée and
2 tsp dried Mediterranean seasoning (we used Bart)
to the pan and cook, stirring, for 2 minutes more. Pour
in a 400g tin of chopped tomatoes and 400ml chicken
stock and simmer gently for 15-20 minutes until the
sauce is thickened and the mince is tender.
Heat the grill to high. Spoon the turkey bolognese
over the potatoes, then sprinkle over 75g mixed grated
mozzarella and cheddar. Grill for 8-10 minutes until
golden, then scatter with fresh flatleaf parsley to serve.
PER SERVING 473kcals, 16.8g fat (8.1g saturated), 37.5g
protein, 39.3g carbs (11.7g sugars), 0.9g salt, 7.1g fibre

deliciousmagazine.co.uk 103

make it every day.

FAMILY

FAVOURITE

SPEEDY

ONE-PAN

CHILLI