Christmas made easy

Planning ahead makes our Christmas extra special - capturing memories.

As a family, we cherish the holidays, especially Christmas, and we always want to make our Christmas dinner special. To achieve this, we take the time to source our ingredients from local farms, ensuring that we use the freshest and highest-quality products. We also make a conscious effort to use organic vegetables as much as possible, as we believe it is better for our health, the environment, and the local economy.

My parents love turkey and we love goose, so I cook both on Christmas day so that we can share both birds. This year, we are particularly excited because we have discovered a local turkey farm called Brunsell Farm, which is based in Dorset. 

We have also placed our order for a fresh goose with M J Coleman & Son, a reputable and well-established farm located at Hewish Farm near Milton Abbas. 

We are eagerly awaiting our annual trip to their farm gates to collect them ourselves. Over the years we have experienced all weathers including deep snow, but the memories we make every year on the journey are amazing.

We take great pride in supporting our local farming community and are always excited to sample the delicious, high-quality produce that they offer. By sourcing our food directly from the farm, we can ensure that it is fresh, ethically raised, and of the highest possible quality.

Vegetables

There is definitely a difference in the taste of organic vegetables and therefore I've ordered from both Riverford and Abel & Cole this year. There will be no stress as I have all the vegetables I need arriving at my home. You can book your Christmas order now, use the codes below to get a discount off your first box, a perfect opportunity to get organic vegetables for your Christmas meal at a discount. I don't have to fight at the supermarket or risk the empty shelves in the days before.

Riverford

You can use a discount of £15 to really get started with Riverford - trying an iconic veg box, a recipe box for a dine-in treat, or ordering whatever they fancy. For each friend referred, we'll also add to our fund for harvesting and donating gluts of veg to FareShare South West, who fight hunger by redistributing surplus food. Help us feed those in need, and help friends live life on the veg! join Riverford

Friends get 50% off their first two fruit and veg boxes.

Join Abel & Cole

I've also started to stock up on store cupboard items such as vacuum packed chestnuts for my 
Chestnut Stuffing - I've already bought fresh cranberries so that I can make my Cranberry and Orange Sauce and will also make preserves ready as presents.

We can't wait to see how our Christmas dinner turns out this year!

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Greek Turkey with lemon potatoes - slow cooker recipe

An easy Sunday lunch or dinner, freeing up your time to spend with the family.

If you are trying to work out how to balance cooking from scratch with family life, then this is a really easy recipe that doesn't take long to prepare, and then the slow cooker looks after the rest. You can leave this unattended without any worries, returning to a hot meal.

Cheaper cuts of meat make really easy meals, but they need to cook slowly and at a lower temperature, so they will take more time. You can make the following recipe in a normal oven, but it also is really simple in a slow cooker. Slow cookers save on energy costs too.

I love my slow cooker for this. I set it to high and the timer for 5 hours before I start browning the turkey joint, put the ingredients into the pot and then put the turkey on the top, pop on the lid and your meal cooks itself. No extra water/stock is needed, but remember not to remove the lid during cooking as the steam evaporates and returns to the food to help the cooking through condensation on the lid.

There are many different types of slow cookers, but I have the Crockpot below and love it. It comes into its own at this time of year as it will take a whole chicken, large gammon joint, ox cheek, joint of brisket, as well as stews and for making stock.

Ingredients

Turkey Thigh Joint
3 tbsps olive oil
2 large brown onions, sliced thickly
500g potatoes, peeled and cut into 2.5 cm chunks
1 tbsp dried oregano
Juice from 1 lemon
sea salt

Method

Switch on the slow cooker and set it to high (if you have a timer, set it to 5 hours).

Put a frying pan on medium heat and then add 2 tbsps of the olive oil; carefully place the turkey joint into the frying pan, skin-side down, to start to brown. When golden brown, turn over the turkey joint to brown the base.

While the turkey is browning, put the sliced onions and potato chunks into the slow cooker with the other 1 tbsp olive oil. Sprinkle over the oregano, a pinch of sea salt and lemon juice. Mix thoroughly and spread across the base of the slow cooker.

When the turkey joint has browned, carefully transfer it onto the top of the onions and potatoes in the slow cooker, pour over any fat remaining in the frying pan.

Put the lid on the slow cooker and leave untouched.

You do not need to add any liquid to the cooker, it will cook in it's own juices. The lid must remain on the pot until at least 4 hours, as the heat would be lost. 

If you don't have a slow cooker, you can use a large roasting tray, add 1/2 pint hot water and cover with foil at Gas 4/180C/350F - check after 3 hours, check that the pan isn't dry (you may need to add a small amount of water so you have some gravy. Remove foil for last 30 minutes.

I served with some green beans, but also goes well with a greek salad in hotter weather.

Turkey Thigh Joint
This is available from Tesco. It is around £3.50 and will easily serve 4 people

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An easy turkey bolognese recipe

I use turkey mince to make a great bolognese sauce. You can use the finished sauce to make lasagne or serve it with spaghetti and parmesan cheese.

In the tips section, there are some flavour variations.

Ingredients (serves 4)
For the bolognese
1 onion, finely chopped
1 stick celery, finely chopped
1 tablespoon olive oil
1 pack turkey thigh mince
1 carrot, finely chopped

1 clove garlic crushed
1/4 nutmeg, freshly grated
1/4 pint milk
2 tablespoons tomato puree
1 beef stock pot (trust me, it improves the flavour)
1 tin chopped tomatoes
1/2 tin water
Salt and pepper

Method 

1. In a large pan, sauté the onion and celery in the olive oil over a gentle heat until the onion is translucent. 
2. Increase the heat and add the turkey mince, fry until the turkey has started to brown, stir regularly. 
3. Add the carrots, nutmeg, garlic, tomato puree, milk and salt and pepper, stir well and cook until the liquid has evaporated, stir regularly.  
4. Add the stockpot, tomatoes and water, stir well, bring to a boil and then turn down to the lowest simmer (the bolognese should just blow the odd bubble) for 30-60 minutes stirring occasionally. The longer you cook it the more "mealy" the turkey will become, like a traditional ragu sauce.

You can add more water if you need it during step 4.

Serve with spaghetti and freshly grated parmesan. For a dinner party, you may wish to serve some garlic bread and a side salad.

Flavour variations

Oregano version - you can also change the flavour by adding either 1 tsp dried oregano with the onions in step 1.

Basil and tomato - add either 1 tsp dried basil at step 4 with the tinned tomatoes. If using fresh basil, add 1 tablespoon finely shredded basil instead of the dried basil.

Mushroom - you can also add 1/2 punnet of chestnut mushrooms that have been sliced when you add the tinned tomatoes in step 4.

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Moussaka

A delicious and easy-to-make dinner using beef or lamb mince. Substitute gluten-free flour and lactose-free milk for dietary needs.

You can also use turkey mince for this dish, just add 1/2 tsp oregano, 1 tsp soy sauce to boost the flavour.

Ingredients:

1 aubergine, sliced into 1cm slices

Olive oil

1 onion, finely chopped

1 lb/500 g mince beef or lamb

1 tablespoon flour

1 beef stock cube

pinch cinnamon

Salt and pepper

1 tin tomatoes, chopped

1 pint milk

25g plain flour

25g butter

2 egg yolks

Method

Heat a frying pan and add enough olive oil to cover the base of the pan. Add the aubergine, don't panic it will soak up all the oil, but persevere and fry until golden brown, turn over and the oil will start to release as the other side browns. It is important that you fry off the aubergine until it has a golden brown colour on both sides. Remove the aubergine to a plate.

Fry the onion until soft, add the mince, continue to fry until browned. Add the flour, stir and fry until all the meat is coated. I add the stock cube, either crumble or melt into the mince, add about 1/2 cup of hot water until the meat is moistened. Drain the juice from the tinned tomatoes and add to mince, fry for a couple of minutes, season and add cinnamon.

Pour the mince mixture into the bottom of a lasagne dish.

Arrange tomatoes over the mince.

Arrange the aubergine over the tomatoes.

Put the milk, flour and butter into a pan and stir over a medium heat with a whisk. Continue stirring until the sauce is thickened. Cooke for a couple of minutes. Season with salt and pepper. Remove the sauce from the heat.

Separate the 2 eggs and add to the sauce, whisking in until thorough mixed. Keep the whites for some meringues, you can freeze them.
Pour sauce over the aubergine.

Bake in the oven gas 4 for 45 minutes until golden brown.

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Turkey and mushroom supreme - an easy way to use up cooked turkey or chicken

Left Over turkey/chicken

You've roasted the turkey for Christmas or perhaps you have the remains of the chicken from your Sunday roast, what can you do with it? Now I adore curry, but unfortunately, my hubby can't eat an Indian style curry, so instead, I make my Thai curry. If there is too much leftover turkey at Christmas though you don't want to eat curry every day, so I like to make my turkey and mushroom supreme as an option.

This is a very simple dish to make but has a couple of options, you can either serve with plain rice or pop some puff pastry into the oven and make a deconstructed turkey and mushroom pie instead.

I've discovered Osem chicken soup mix makes the best stock, plus it's vegan too. I now use it in all of my dishes where I need stock. It's a powder that you can mix with hot water and add straight to your dish, don't add additional salt until the end though when you taste as there is a high salt content. My tip is to add 1 tsp to 125ml hot water for this dish.

Ingredients

1 tbs olive oil

1 onion, chopped

25g butter

25g flour (I use gluten-free) - use plain or self-raising, no difference in the end result

125ml chicken stock (see tip above)

125ml milk

sliced mushrooms

leftover cooked turkey or chicken

salt & pepper to taste

1 tbsp chopped fresh parsley

Method

In a medium pan, gently heat the olive oil and butter (the olive oil will prevent the butter from burning) and add the onion, fry over medium heat until the onion has softened. Add the flour and cook for 1 minute stirring continuously. Gradually add the stock stirring continuously to help stop any lumps forming, then add the milk gradually, keep stirring. You can remove the pan from the heat as you add the liquid, then return to heat to cook. You can add a little more milk if the sauce is too thick.

Let the sauce cook for a couple of minutes, keep stirring.

Add the sliced mushrooms and cooked turkey/chicken. Continue to cook gently for 5 minutes until the mushrooms have softened and the meat is piping hot. Season to taste.

Serve with plain rice and sprinkle over the fresh parsley to serve.

Optional extra - add a small tin of drained sweetcorn when you add the mushrooms.

If using puff pastry to make a deconstructed pie, take a roll of puff pastry, cut the sheet into the number of people you are serving (4) works well, put them on a baking sheet and brush with milk. Pop them in a hot oven (check packet instructions), bake until golden brown. These can then be served on top of the supreme when plating your meal.

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Turkey chilli

Our easy Turkey Chilli recipe.

When we dropped red meat from our diet, one of the dishes we thought we would miss the most was Chilli con Carne, but through experimentation, we have created a great Turkey chilli and prefer this over a normal chilli, plus it's really easy to make. This is a great low-fat, heart-healthy meal.

Adding beans to the chilli extends the dish, we love black beans, kidney beans and also cannellini beans. It's a way of changing the dish. It also means you have leftovers for another day. Great on the top of a jacket potato or with some tortilla chips, guacamole, salsa and sour cream.

Sometimes I will add a chopped green or red pepper when I'm frying the onions. You could also add 1/2 tsp cayenne pepper and 1 chopped fresh chilli instead.

Ingredients

2 tablespoons olive oil
1 white or red onion, finely chopped
1 tablespoon paprika
1 level teaspoon cayenne pepper (this is medium spice)

1 teaspoon of mild smoked paprika

Turkey thigh mince
1 tin chopped tomatoes
1 Knorr beef stock pot 

1 tsp Tamari soy sauce
optional tin of black beans/kidney beans

optional 1 green/red pepper chopped

salt and pepper

Method

Over medium heat, sweat the onion in the olive oil until soft, add a small amount of water to the pan before adding the spices, this stops them burning. Gently fry off the onion and spices until the water has evaporated, keep stirring. If you are going to add the green pepper, add it now and fry 1 minute.

Add the turkey mince and fry off until browned.
Add the tin of tomatoes and a beef stockpot, you can also add a tin of black or kidney beans (don't drain them). If you didn't add the beans, then add half a can of water (wash out the rest of the tinned tomatoes). Stir in the Tamari (this gives a deeper flavour).

Cook gently for about 25 minutes, check the seasoning.

If you are using this in taco shells or with tortillas, cook down a little more, so that it is firm.

Serve with rice.

We also like some salsa and guacamole with ours. A pot of chopped fresh chillies, so that you can sprinkle over as much heat as you want. 

If you aren't worried about the fat content, some grated cheddar and sour cream is a perfect topping.

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Turkey meatballs in tomato and basil sauce

As we eat mainly turkey, chicken and fish, I'm always trying to think of different ways to use a pack of turkey mince.
It's easy to become stuck in a rut and keep making turkey chilli, so tonight I was determined to make a different evening meal. This is quick, simple and easy to make.

Serves 3-4

Ingredients

For the tomato sauce:-

1 tablespoon olive oil

1 white onion, finely chopped

Pinch salt

1 clove garlic, finely chopped 

1 teaspoon dried oregano

1 tin chopped tomatoes 

1 pot (70g) tomato purée (cirio do perfect sized portions)

1/2 teaspoon sugar

1/2 teaspoon balsamic vinegar

1 tablespoon fresh basil

For the meatballs:-
2 tablespoons olive oil

1 white onion, finely chopped

Pinch salt and pepper

1/2 teaspoon dried oregano

1 tablespoon tomato ketchup

500g turkey thigh mince

Pack of linguini or spaghetti (check measures on side of the packet and cook amount for the appropriate number of people.)

Method

Start by making the meatballs

Using a medium bowl, add all of the ingredients for the meatballs. Mix all the ingredients together well, using a wooden spoon or your hand whichever you prefer.

Prepare a tray for your meatballs to sit on ready to fry, place a sheet of parchment paper on the tray to make them easier to transfer.

Shape the meatballs in your hands, golf ball-sized is ideal, they can be popped in the fridge if you want to make them in advance.

Make the tomato sauce

Heat a medium saucepan over medium heat. Add 1 tablespoon of olive oil to the pan and fry the onions and pinch of salt gently until softened, about 5 minutes. Add the garlic and oregano and fry gently for another 2 minutes. Add the tinned tomatoes, tomato puree, pepper, sugar and balsamic vinegar and simmer gently for about 5 minutes, add the fresh basil. 

You can also use this tomato sauce as a base for a pizza or with pasta. 

Combining the meatballs with sauce

Heat a saute pan over medium heat, add 2 tablespoons of olive oil and fry the meatballs until browned on all sides. Be careful when you turn them, or they could break up, the trick is to leave them for about 1 minute before trying to turn them.
When they have browned all over, add the tomato sauce and enough water to cover the meatballs, stir carefully. Bring to a boil and then turn down to a simmer. Turning occasionally.

Cook the pasta according to the instructions on the packet.

Serve with fresh basil and parmesan to taste.

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Christmas Wishes

Our preparations are underway, I'm getting ahead and pre-prepping everything that I can in the kitchen, then tomorrow I simply need to do the final cooking. We've collected the goose from Michael Coleman at Hewish Farm, the turkey from Danestream, and our organic vegetables, fruit, sausages and bacon have been delivered by Riverford.

This year's menu

Starter

Gravadlax with dill and mustard sauce, garnished with mixed salad leaves

Main

Roast Goose with sage and apple sauce

Roast Turkey and chestnut stuffing

Sprouts with chestnuts and bacon lardons

Carrot batons

Braised red cabbage with apple

Pigs in blankets

Bread sauce, cranberry sauce, cumberland sauce

Roast parsnips

Roast potatoes

Gravy

Dessert

 (for anyone that actually has room)

Christmas pudding with custard

I'm going to use one oven and roast both a turkey and goose for our Christmas dinner, so timing is everything as they don't both fit at the same time.

I'm intrigued that Raymond Blanc roasts his turkey in a very different way and in 1hr 30 minutes, I've spotted that he doesn't stuff the neck, so going to use his method this year and make stuffing balls to cook separately.

Michel Roux roasts a goose in 2hrs as he uses a ready cooked stuffing. I'm going to make my normal loose sage/onion/apple stuffing, that turns into a luscious apple sauce and goes perfectly with the richness of the goose.

The gravadlax is currently curing in the fridge, this was the first fillet before the curing mix was smothered over it.

It is so easy to make and tastes so much better when it's fresh.

A trick, once made, you can then freeze the other fillet for another time.

We find that one fillet gives enough slices for 5 of us as a starter. When slicing, you need to make the slices a little thicker than smoked salmon.

We love cranberry sauce with our Christmas Lunch, but also with cold meats and cheeses throughout the year.

I normally find some bargain cranberries in the shops and create jars of sauce to use or gift to friends.

Luckily cranberries also freeze really well, so the extra packet hubby came home with, have already gone in the freezer for another cooking session.

I've also created my special Cumberland sauce for my mum, due to being on warfarin, she's not allowed cranberries.

The red cabbage, is currently braising in a slow oven. This will be the first year I've served braised red cabbage, not sure whether my parents have ever eaten it, but it's lovely hot or cold and I know that my mum will adore the sweet and sour taste.

Now to prepare all the veg, parboiling the potatoes and popping them in their roasting tray with goose fat. Wrapping the pigs in blankets, making the stuffing balls, finishing the bread sauce. Then to prepare the carrots, sprouts and parsnips. Thank goodness we've just treated ourselves to a new fridge/freezer, it's like a tardis, just when you think it's full, you rejig the contents and there's more space.

Dinner tonight will be a lovely smoked ham glazed with some of my Cumberland sauce which I cooked this morning. It's a beechwood smoked, free range gammon from Waitrose. I boiled it for 2 hours then glazed in a hot over for 20 minutes. I'm really pleased with the result.

If I've been a good girl, I'm hoping I receive another cookery book from my hubby, every Christmas and Birthday he has given me a cookery book with an inscription inside.

I hope Santa brings you everything you wished for.

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Turkey Pitta kebabs with Tashi sauce (Cypriot style)

When it's so hot, you don't fancy cooking over a hot stove, perhaps the BBQ is calling you. This is a quick and very easy dinner to make. Perhaps you are having a BBQ and would like something different to serve that's simple to prepare ahead and guests can serve themselves.

Basically, you need pitta bread or flatbread, meat or sausages to chuck on the BBQ (or halloumi for vegetarians), the salad and some Tashi sauce.

As we now focus on turkey and chicken in our family, I've adapted the original recipe to use turkey steaks. You can use any meat suitable to be barbecued, even sausages work well and are great for the kids.

Whilst my husband was in Cyprus, they used white cabbage in their salads instead of lettuce and we love the difference. He has created his own sesame sauce (fondly known as Tashi sauce in our family), it is slightly different to the normal Tahini Salata as it contains Greek yoghurt, but is really scrummy).

Depending on your appetite, you will need for each person:-

• large appetite = 2 pittas, 
• small appetite = 1 pitta each.

Start by making the Tashi sauce, this will then have time for the flavours to develop. It can be made ahead and kept in the fridge.

Start to marinate the meat.

Then create the salad and pop it in a sealable tub in the fridge.

Pitta bread (gluten-free is great) or Flatbread

Turkey kebab (makes 4 pittas)

Turkey steaks (1 for each pitta)

2 tbsp olive oil

Juice half a lemon

1 tsp dried oregano

Pop all ingredients into a resealable bag and mix around, pop in the fridge until ready to cook.

Tashi sauce

1 garlic clove - crushed

2 tbsp tahini (sesame paste)

Juice of 1 lemon

4 tbsp greek yoghurt

a pinch Maldon salt

Place the garlic and sesame paste in a bowl and mix, add the lemon juice and continue mixing. There is a strange chemical reaction and the sesame paste gets very thick, keep stirring until thoroughly mixed, add the greek yoghurt and salt, stir until combined. Check seasoning. Cover and pop in the fridge.

Greek Kebab Salad

1/4 small white cabbage, finely sliced

2 large tomatoes, cut into small chunks.

1/2 cucumber, remove the seeds (see tip) and then chopped into small chunks

2 tablespoons chopped flat leaf parsley

1/2 red onion, finely sliced

A drizzle of extra virgin olive oil.

Mix all the ingredients together, cover and pop in the fridge.

Assembling the kebabs

When you are ready to start cooking, just pop the meat on the BBQ or in a non-stick frying pan. Warm up the pittas (check instructions on the packet).

I normally slice the meat into strips once cooked, pile this onto a serving plate, then everyone can help themselves.

Hold the hot pitta in a clean tea towel and using a small sharp knife, slit down one long edge. Open out the pitta to make sure it can be filled.

Take one pitta, open the pocket and add the turkey steak (one steak's worth of slices). Spoon over a couple of tablespoons of the Tashi sauce, then fill the rest of the pitta with a large handful of the salad.

Serve and enjoy.

Tip - if you need to deseed a cucumber (it's the seeds that can cause indigestion), simply slice the cucumber in half, then using a teaspoon, scrape out the seeds. I loosen the edge of the trench first, then scoop out the middle. This also gets rid of a lot of the water too.

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Turkey mince with squash & porcini

What's for dinner?

As we only eat chicken, turkey and fish plus lots of vegetables, it's easy to keep cooking the same dishes. Tonight was time for me to create a new recipe, something different that would satisfy our hungry tums. Hubby had bought turkey mince earlier, we'd eaten chilli Thursday night, had turkey meatballs and bolognese sauce earlier in the week, so time to see what I could find that would go with the mince. Jacket potatoes are perfect for an October evening, there was a butternut squash on the side, I've always got tinned tomatoes, dried porcini and fresh herbs, so invention time, here we come.

Ingredients

1 tbsp olive oil
1 onion chopped
1 clove garlic, chopped
500g turkey mince
1/2 butternut squash, peeled and cut into 1cm dice
1 tin chopped tomatoes
1 tbsp fresh thyme, chopped
1 beef stock pot
1 handful dried porcini, soaked in 1/2 cup hot water for 20 minutes
pepper

Method

In a large saucepan, heat the oil and gently fry the onion until soft, increase heat to medium, add the garlic and mince and fry until the mince is browned. Add the squash and continue to fry for another minute. Add the tinned tomatoes and fresh thyme. Pop in the stock pot and cook gently, stirring occasionally.
Remove the porcini from the soaking water, chop into small pieces and add to the mince. Carefully add the soaking water (don't add the final bit as there may be grit in the bottom).
Simmer for 30 minutes, stirring occasionally, season with a couple of twists of freshly ground black pepper.
You shouldn't need to add any further salt.

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Moussaka

A great dinner that is easy to prepare and tastes scrummy. You can make with either beef or lamb mince. If you are gluten intolerant, substitute Dove's gluten free plain flour, if lactose intolerant, use lacto free milk.

You can also use turkey mince for this dish, just add 1/2 tsp oregano, 1 tsp soy sauce to boost the flavour.

Ingredients:

1 aubergine, sliced into 1cm slices

Olive oil

1 onion, finely chopped

1 lb/500 g mince beef or lamb

1 tablespoon flour

1 beef stock cub pinch cinnamon

Salt and pepper

1 tin tomatoes, chopped

1 pint milk

25g plain flour

25g butter

2 egg yolks

Method

Heat a frying pan, add enough olive oil to cover the base of the pan. Add the aubergine, don't panic it will soak up all the oil, but persevere and fry until golden brown, turn over and the oil will start to release as the other side browns. It is important that you fry off the aubergine until it has a golden brown colour on both sides. Remove the aubergine to a plate.

Fry the onion until soft, add the mince, continue to fry until browned. Add the flour, stir and fry until all the meat is coated. I add the stock cube, either crumble or melt into the mince, add about 1/2 cup of hot water until the meat is moistened. Drain the juice from the tinned tomatoes and add to mince, fry for a couple of minutes, season and add cinnamon.

Pour the mince mixture into the bottom of a lasagne dish.

Arrange tomatoes over the mince.

Arrange the aubergine over the tomatoes.

Put the milk, flour and butter into a pan and stir over a medium heat with a whisk. Continue stirring until the sauce is thickened. Cooke for a couple of minutes. Season with salt and pepper. Remove the sauce from the heat.

Separate the 2 eggs and add to the sauce, whisking in until thorough mixed. Keep the whites for some meringues, you can freeze them.
Pour sauce over the aubergine.

Bake in the oven gas 4 for 45 minutes until golden brown.

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Turkey goulash

Ingredients:
2 tbsps olive oil
1 onion, sliced
3 cloves garlic, sliced
1lb potato chunks

2 tbsp olive oil
1lb turkey leg pieces
1 tsp caraway seeds

1 tbsp paprika
1/4 tsp cayenne pepper
Salt and pepper
1 tbsp flour
1 tbsp tomato puree
4 large tomatoes chopped
1/2 pint chicken stock
1 green pepper, chopped

Method
Heat oil in a large frying pan, add the onion and garlic, fry until soft. Add the potatoes and sauté for approximately 3 mins. Remove into a bowl.
Add remaining oil and fry the turkey for a minute, add the caraway and fry until the turkey is brown on all sides, add the paprika and cayenne and stir fry for a minute to release the flavours, season the turkey. Add the flour and make sure this is stirred in, covering all pieces of the turkey.
Put the potatoes and onions back in with the turkey, add the tomato purée, the chopped tomatoes and the chicken stock.
Cook for 10 minutes.
Add the chopped green peppers and cook for until the potato is tender, approximately 20 minutes.

Serve with sprinkle with chopped chives and a spoon of sour cream.

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