Prep Time: 10 minutes Cook: 40 minutes Serves: 4
Ingredients 12 shallots 2tbsp sunflower oil 25g/1oz butter 4 British Turkey breast steaks 300ml/1/2pt dry cider 1 chicken stock cube 1tsp chopped fresh thyme 200ml/7fl oz crème fraiche To garnish: 50g/2oz butter 1tbsp caster sugar 2 red-skinned apples, cored and thickly sliced
Method Blanch the unpeeled shallots in a pan of boiling water for 5 minutes. Drain, leave until cool enough to handle and then pull off the skins. Heat the oil and butter in a frying pan and, when foaming, fry the turkey steaks until browned on both sides. Remove from the pan and set aside. Add the shallots to the pan and fry for 5 minutes, stirring occasionally. Pour in the cider, crumble in the stock cube, add the thyme and return the turkey to the pan. Cover and simmer for 15 minutes. Stir the crème fraiche into the pan, season and leave over a gentle heat while preparing the garnish. In a separate pan, heat the butter and sugar together, stirring until melted. Add the apple slices, a few at a time, and fry over a brisk heat until lightly caramelised. Serve the turkey with some sauce, garnished with the apple slices.

Prep Time: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.