Turkey tetrazzini

SERVES FOUR READY IN 1 HOUR, PLUS SOAKING

● 25g dried porcini mushrooms

● 250g dried macaroni

● Low-calorie cooking spray

● 250g chestnut or button mushrooms, sliced

● 2 garlic cloves, crushed

● 1tbsp chopped fresh sage

● 4 level tbsp cornflour

● 400ml boiling chicken or turkey

stock

● 500g plain quark

● tsp freshly grated nutmeg

● 4 level tbsp freshly grated

parmesan

● 500g leftover skinless cooked

turkey, torn into chunky strips

● 2tbsp chopped fresh parsley

● Boiled or steamed vegetables, to

serve 1 Put the dried mushrooms into a small bowl and cover with 150ml boiling water. Leave to soak for 30 minutes, then rinse, drain and squeeze the mushrooms dry. 2 Put the macaroni into a pan of lightly salted boiling water over a high heat and cook for 7 minutes. Drain, rinse with a little boiling water and drain again. 3 Meanwhile, spray a large non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the dried and fresh mushrooms, garlic, sage and some seasoning, then cover and cook for 5 minutes. Uncover and cook for 2 minutes more, stirring constantly. 4 Preheat oven to 190C/fan 170C/gas 5. In a non-stick saucepan, mix the cornflour to a paste with 3tbsp cold water. Add the stock and bring to the boil over a high heat, stirring constantly. Remove from the heat and stir in the quark, nutmeg, half the parmesan and seasoning to taste. 5 Stir the macaroni, turkey, mushrooms and most of the parsley into the quark. Spoon into a shallow 2-litre ovenproof dish, sprinkle with the rest of the parmesan and bake for 30-35 minutes or until bubbling hot and golden brown. 6 Scatter over the remaining parsley and serve hot with salad or your favourite vegetables.