QUICK TURKEY & LINGONBERRY STEW

An easy stew that can be on the table in half an hour is always a good recipe to know. Lingonberries, like cranberries, go extremely well with turkey. The turkey breast can be substituted with chicken, if you like. And if you want to use leftover roast turkey or chicken, simply add the roast meat to the softened onion and continue cooking as in the method below.

Serves 4

1 large head of broccoli, cut into florets

A knob of butter

Sea salt and black pepper 2tbsp rapeseed oil

1 onion, peeled and finely sliced

3 sprigs of fresh thyme

450g (1lb) turkey breast, cut into strips

200ml (7fl oz) chicken stock 1tbsp cornflour

250ml (9fl oz) single cream 100g (3½oz) frozen lingonberries or cranberries, defrosted

1tbsp finely chopped fresh chives

Fresh bread, to serve

Put the broccoli into a steamer until tender. Toss in butter and a pinch of salt, cover and set aside.

Meanwhile, put half the oil into a large frying pan and add the onion and thyme. Fry over a low heat for 10 minutes, until soft, then remove. Add the remaining oil to the pan and turn up the heat. When hot, add the strips of turkey breast and cook, stirring occasionally, until the turkey browns all over. Once golden brown, tip the onion and thyme back in and add the stock.

Mix the cornflour with 2tbsp of water to make a thin paste, then stir into the stock in the pan and bring to the boil. Once the mixture has thickened, take it off the heat, stir in the cream, season generously with black pepper and add salt, to taste. Add the lingonberries or cranberries and scatter the chives all over (don’t stir lingonberries through the sauce as they will make the cream split). Serve with the broccoli and some fresh bread to dip in.