
Nutrition and extra info
Nutrition: per serving
- kcal411
- fat13g
- saturates3g
- carbs34g
- sugars18g
- fibre4g
- protein39g
- salt0.8g
Ingredients
- 2 onions, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 eating apple, cored and chopped
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tsp dried sage, or 5 sage leaves, chopped
Sage
sa-agePopular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 tbsp plain flour
- 300ml vegetable or chicken stock
- 2 tbsp wholegrain mustard
- 2 tbsp runny honey
Honey
huh-neeHoney is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 400g-500g leftover turkey, shredded
Turkey
terk-eeWhile it's the traditional Christmas bird, turkey is good to eat all year round, though…
- about 350g leftover roasted vegetables like roast potatoes, parsnips, celeriacs and carrots, chunkily diced
Carrot
ka-rotThe carrot, with its distinctive bright orange colour, is one of the most versatile root…
Method
Fry the onion and apple in the oil until softened in a casserole or deep pan. Stir in the sage for 1 min, then stir in the flour. Gradually stir in the stock followed by the mustard and honey.
Bring up to a simmer and stir in the turkey and roast veg. Cover and gently simmer for 15 mins until turkey is piping hot. Season and eat with mash or jacket potatoes.
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