- 1kg potatoes, chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 300g frozen pepper
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 500g pack turkey mince
- 1 red chilli, deseeded and chopped
- 1 tbsp smoked paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 200ml hot chicken stock
Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of salted water for 12-15 mins or until tender. Drain well, then return to the pan and allow to steam for 3 mins. Add some seasoning and the butter, then roughly mash with a fork and set aside until later.
Meanwhile, cook the peppers and onion in a large pan for 5 mins – the water in the peppers should stop them sticking. Stir in the turkey mince, chilli and paprika and cook until browned. Pour in the stock, then bubble for 10 mins until thickened. Transfer the turkey mince into an ovenproof dish, top with the mash and cook for 30 mins or until golden and bubbling.
Using up leftover frozen peppers
Pepper & tomato soup for 2 Heat 1 tbsp olive oil in a medium-sized pan. Tip in 250g pack cherry tomatoes, halved, and cook for 5 mins until softened. Pour in 250ml hot stock, 200g frozen peppers and seasoning, then bring to the boil. Remove from the heat, then blend with a stick blender until smooth. Serve with crusty bread.