This is one of those dishes I created when, in the spur of the moment, I wanted a quick and simple meal using some turkey mince and leftover veggies (which were desperately in need of using. I have to admit that the resulting dish was surprising and would be absolutely superb for someone who wanted to mask the veggies (provided you cut them fine enough!)

An interesting twist which, for me, added a wonderful addition was to roast and skin the peppers in advance.

This is not a traditional chilli by any stretch of the imagination – it was a quick toss together that was simple and quick, but tasted wonderful.

Ingredients

1 lb of Minced Turkey
2 Carrots, peeled and finely diced
1 Onion, finely diced
1 red pepper, deseeded, finely diced
1 yellow pepper, deseeded, finely diced
1 Handle of Diced Brocoli
2 Cloves of Garlic
1 Tin of Chopped Tomatoes (in their own juice preferably)
1 Tin (use equal to chopped tomatoes) of Chicken Stock
Chilli to Taste
Seasoning

1. Lightly fry mince and onions under mince is browned and onions softened. Add the Garlic & sweat for a minute
2. Toss in all the other vegetables along with chopped tomatoes, and chicken stock
3. Add Chilli according to taste. I generally add 1-2 teaspoons of Hot Chilli Powder depending on the heat required. If you do not like a hot chilli consider one or less.
4. Put in oven for around 30-40 minutes.
5. Serve with whatever takes your fancy!

Ingredients

 2 turkey breasts, chopped
½ tsp ground paprika
½ tsp dried chilli flakes, crushed
½ tsp ground turmeric
2 tsp fresh flat leaf parsley, chopped
½ medium egg, yolk
Pinch of salt

To fry – 1 tbsp olive oil

 Sauce:1 tbsp olive oil
1 small red onion, peeled and finely chopped
2 cloves of garlic, crushed
1 tinned red pepper, finely chopped
1 tbsp white wine vinegar
4 tbsp tomato Frito
1 Marmande tomato, peeled, deseeded and finely chopped
4 fl oz light vegetable stock
Salt and black pepper
Tagliatelle:
9 oz tagliatelle
Salt

Add the first 7 ingredients to the food processor and blend together
Shape into 10 meatballs

Heat the oil in a medium frying pan and fry the meatballs for 3 minutes on each side, or until cooked through and a light golden brown

Half fill a saucepan with water and bring to the boil, add salt and return to the boil

Cook the pasta for 5 minutes or until “al dente”

Meanwhile, make the sauce

Heat the oil in a medium saucepan and stir in the onion and pepper, sweat for 2 minutes or until the onions are soft and translucent

Pour in the vinegar and cook for about a minute then add the remaining ingredients and the meatballs, simmer gently until the sauce has reduced by a third

Drain the pasta, put into a large serving dish and pour over the sauce, coat the pasta in the sauce and serve immediately