Lemony mushroom & herb rice
Perk up your rice with Sara Buenfeld’s tasty recipe that's brimming with Mediterranean flavours
Turkey cacciatore with a twist
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 small or 1 large onionchopped
- 2 garlic clovescrushed
- 3 tbsp olive oil
- 2 tsp dried oregano
- 3 x cans chopped tomatoesor cherry tomatoes
- 1 tbsp sugar
- little splash vinegar
- about 500g leftover turkeyshredded into chunks
- 1 x 125g balls mozzarella
- 2 good handfuls fresh breadcrumbs
Nutrition: per serving
- kcal477
- fat21g
- saturates7g
- carbs22g
- sugars15g
- fibre3g
- protein50g
- salt1glow
Method
step 1
Fry the onion and garlic in the oil until softened. Add the tomatoes and sugar, a little splash of vinegar and some seasoning, then simmer for 20 mins until really thick. Stir in the turkey and transfer to a baking dish. Heat oven to 220C/200C fan/gas 7.
step 2
Tear over the mozzarella in chunks, then scatter over the breadcrumbs with a bit more ground pepper. Bake for 20 mins until turkey is piping hot through, and the top is golden and bubbling. Eat with mash, jackets, rice or pasta
