This easy turkey recipe from Joe Wicks uses up leftover meat and veg from Christmas. It’s lean too, meaning you can get an early start on the New Year new you!
- 1 medium parsnip
- 1 medium potato
- handful Brussels sprouts
- 1 egg
- 1 rosemary sprig, leaves picked and chopped
- 1 garlic clove, crushed
- 100g cooked turkey
- 2 tbsp leftover gravy
- 1 tbsp coconut oil
- cranberry sauce, to serve
MethodGrate or finely slice the sprouts and chuck them into the bowl too. Put the veg in a sieve and squeeze out as much liquid as you can. Return the mixture to the bowl and crack in the egg. Mix and season, then add your rosemary and garlic.
- 500g pack turkey mince
- 1 tbsp vegetable or sunflower oil
- 1 onion, roughly chopped
- thumb-sized piece ginger, peeled and roughly chopped
- 1 garlic clove
- small bunch coriander, roughly chopped, stalks and leaves kept separate
- 432g can pineapple chunks in juice, drained (reserve the juice)
- 4 tbsp Korma paste (or gluten-free alternative)
- 6 tbsp ground almond
- 400ml can low-fat coconut milk
- basmati rice and naan bread (or gluten-free alternative), to serve
- Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
- Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
- 1 tbsp duck fat, goose fat or butter
- 4 rashers of streaky bacon, chopped
- 1 onion, finely sliced
- 1 garlic clove, chopped
- 15-20 cooked Brussels sprouts, sliced, or leftover boiled cabbage, shredded
- 400g cold leftover mashed potato, or cold crushed boiled potatoes
- Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.
- Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.
- Cook the parsnips in a large pan of boiling salted water for 10 mins or until just tender, then tip in the cabbage and cook for a further 3 mins. Drain well, then return to the pan and roughly mash with half the butter, a good grating of nutmeg and some seasoning.
- Melt half the remaining butter in a frying pan, then tip in the parsnip and cabbage, pressing down to make a giant pattie. Fry for 5 mins, then dot the rest of the butter on top and flash under a hot grill until golden and the edges are crispy. Serve straight from the pan.