Fruity Turkey Tagine

Still to be tried

Heat 1tbsp olive oil in a large saucepan. Gently fry a thickly sliced red onion until softened. Add the 3 carrots carrots (thickly sliced on the diagonal) and 3 parsnips (thinly sliced on the diagonal), and cook for 8 mins until starting to soften and brown a little. Stir in 2 crushed cloves of garlic and 2tsp ras el hanout and cook for a further 1 minute. Add 500ml turkey stock, a 400g tin of chopped tomatoes and a drained rinsed 400g tin of  chickpeas. Roughly chop and add 140g mixture of dried apricots and prunes along with 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender. 

Add 300g of cooked turkey (cut into chunks) and simmer for 5 mins to warm through. Stir in a good drizzle of honey, then scatter over fresh coriander and roasted flaked almonds.

Serve with couscous and Greek yogurt.

Fried Turkey Sandwich

One for the brunch list!

For two sandwiches

Mix 2tbsp mayonnaise with 1 tbsp salsa and 1 chopped spring onion. (No salsa? Finely chop a tomato and another spring onion and mix in with a pinch of chilli flakes). Season with good grind of pepper

Spread onto 4 slices bread

Add slice of gruyere cheese to each then sandwich with sliced turkey.

Fry in butter until golden brown and cheese melted.

Sticky Toffee Pudding

Love love love the sticky toffee pudding from Cartmel. When we can't get our hands on it this recipe is a good second best.

Chop 250g stoned dates into 5mm dices and put into a bowl. Pour over 175ml boiling water and stir in seeds from a vanilla pod. Steep for an hour until cool. Then mash with the back of a fork. Heat oven to 180C

In a separate bowl cream 100g of softened butter with 150g dark Muscavado sugar. Beat 2 eggs and then add slowly to the butter and sugar mix. 

In other bowl mix 175g plain flour, 2tsp baking powder and 1tsp bicarb of soda. Slowly mix this in along with 100ml of milk until a thick dough is formed. Be careful not to overmix - you want to just bring the ingredients together.

Mix in the dates and 2tbsp black treacle

Line a 25cmx18cm baking tray with baking parchment. Pour in the mix and bake for 60-75 minutes. If using a slightly larger tray then it will required less time. Check with a skewer to ensure you don't over back.

Sauce:

Heat 60g butter with 150g Muscavado sugar and 100ml double cream over a medium heat stirring continuously until sugar has dissolved. Stir in 1tbsp black treacle and another 100ml double cream.