TURKEY, LEEK AND MUSHROOM COBBLER

Prep time 25 mins Cooking time 35 mins Serves 4

INGREDIENTS

20g butter

500g turkey breast, cut into 2cm cubes 1 leek, thinly sliced

200g button mushrooms, halved

2 tsp rosemary, chopped

2 garlic cloves, chopped

2 tbsp plain flour

½ non-alcoholic white wine

2 cups milk

½ cup frozen peas

Salad, to serve DUMPLINGS

1 ½ cups plain flour

30g chilled butter, chopped

2 tbsp finely chopped parsley

½ cup buttermilk, plus extra for brushing ½ cup grated parmesan

METHOD

Preheat the oven to 200°C. In a large ovenproof frying pan, melt butter on medium heat. Sauté turkey for 3-4 mins, or until lightly browned. Transfer to a plate.

In the same pan, sauté leek, mushrooms, rosemary and garlic for 4-5 mins, or until the leek is tender. Stir in flour and cook for a minute. Remove from heat.

Pour in the non-alcoholic white wine, stirring until smooth, gradually add milk, stirring constantly. Return to the heat and simmer for 3 mins. Return the turkey to the pan with peas. Season taste. DUMPLINGS

Sift flour into a large bowl. Rub in butter and mix in parsley. Add buttermilk and mix quickly to a soft dough.

On a lightly floured surface, lightly press out to 2cm-thick circle. Using a 3cm cutter, cut into rounds.

Arrange dumplings over the turkey mixture in the pan. Brush with buttermilk and sprinkle over parmesan. Bake for 15-20 mins or until the dumplings are puffed and golden and sound hollow when tapped. Serve with salad.